Peach Frangipane Bars

By naqgal90

Ingredients

• CRUST
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, chilled, cut up
• 2 egg yolks
• 3 tablespoons cold water
• TOPPING
• 1 (7.5-oz.) pkg. almond paste
• 3/4 cup sugar
• 6 tablespoons unsalted butter, cut up, softened
• 3 eggs
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 3 firm but ripe medium peaches

Details

Servings 36
Adapted from cookingclub.com

Preparation

Step 1

1. Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.

2. In food processor, combine 21/2 cups flour, 1/4 cup sugar and salt; pulse to mix. Add butter; pulse until mixture resembles coarse crumbs.

3. In small bowl, whisk together egg yolks and water. Add to flour mixture; pulse until dough forms. Cover and refrigerate 20 minutes or until firm.

4. Meanwhile, heat oven to 350ºF. Press dough into bottom of pan. Prick dough all over with fork. Bake 25 to 30 minutes or until pale brown.

5. In food processor, combine almond paste and 3/4 cup sugar; pulse until blended. Add 6 tablespoons butter, eggs and vanilla; pulse until well mixed. Add 3/4 cup flour; pulse until combined. Pour over crust.

6. Cut each peach into 12 slices. Place slices in 6 rows of 6 slices each over almond paste mixture. Bake
40 to 45 minutes or until light brown and firm in center. Cool completely. Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.