Layered Custard Bars
Yield
1 dozenPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 8 | tablespoons |
butter
cold |
|
| 2 | tablespoons |
liqueur
almond |
|
| 16 | ounces |
peaches
canned, no sugar |
|
| 2 | large |
eggs
|
|
| ½ | cup |
pourable fruit
peach |
* |
| 1 | tablespoon |
butter
melted |
|
| ¼ | cup |
almonds
sliced |
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 1.2E+2 | ml |
butter
cold |
|
| 3E+1 | ml |
liqueur
almond |
|
| 462.4 | ml/g |
peaches
canned, no sugar |
|
| 2 | large |
eggs
|
|
| 118 | ml |
pourable fruit
peach |
* |
| 15 | ml |
butter
melted |
|
| 59 | ml |
almonds
sliced |
|
| 1.3 | ml |
cinnamon
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine flour and salt in medium bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Add liqueur, mix well.
Press dough evenly onto bottom of 8 inch square baking pan.
Bake 15 minutes, until set.
Arrange peaches evenly over partially baked crust, if using fruit halves, cut into slices first.
Combine eggs and pourable fruit, mix until well blended.
Pour evenly over peaches, set aside.
Melt butter, add almonds and cinnamon and mix lightly.
Sprinkle almond mixture evenly over egg mixture.
Bake 20 to 25 minutes, until almonds are golden brown and custard is set.
Cool completely on wire rack.
Cut into bars.
Serve at room temperature or chilled.
