Monday, September 19, 2016

Yellow Plum Bars

These Yellow Plum Bars were the dessert for the visit with our friends Beth and Lindsay.
With the many plums that were given to me I made Plum Jam, Plum Puree and with the puree I baked these Yellow Plum Bars. A delicious way to use up some of the juicy ripe plums. A very elegant dessert to serve up for friends or family. Enjoy.

Yellow Plum Bars

The ingredients you will need. (the jar of Plum Puree made ahead)

Butter is cubed and ready to be cut in to make the pastry.

Dry ingredients for the Yellow Plum filling

Eggs and milk are mixed in

Yellow Plum filling ready to be poured onto the crust

Yellow Plum Bars baked and ready to cool and slice.

Yellow Plum Bars ready to be sampled.

1 3/4 cups (430 mL) sifted all-purpose flour
1/4 cup (60 mL) cornstarch
2/3 cup (160 mL) icing sugar
1 cup (250 mL) cold butter, cubed
4 farm fresh eggs
1 1/2 cups (375 mL) sugar
1 teaspoon (5 mL) baking powder
1/4 cup (60 mL) all-purpose flour
1 cup (250 mL) yellow plum puree
icing sugar for dusting
Preheat oven to 350F (175 C). Grease a 9×13 inch pan. In a medium bowl, stir together flour, cornstarch and icing sugar. Cut in the butter with a pastry cutter or two knives. Press into the bottom of the prepared pan. Bake in the preheated oven for 20 minutes or until edges begin to turn golden.
In a large bowl, beat eggs until light. Whisk together the sugar, baking powder and flour. Whisk the sugar mixture into the eggs. Finally, stir in the plum puree. Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before dusting with icing sugar. Cut into bars and enjoy. Makes 24 squares.

 6 yellow plums, pitted and quartered
¼ cup (60 mL) sugar
2 tablespoons (30 mL) honey

Add plums, sugar and honey to a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes or until plums are soft

"The only meaningful thing we can offer each other is Love.
Not advice, no questions about our choices, not suggestions for the future, just Love."

Glennon Doyle Melton

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