I used about three or four peaches for that recipe, but I had one left over. So I had to come up with something to use up this peach and maybe even a few strawberries.
I ended up making Peach Strawberry Shortbread. Delicious! I'm traditionally not much of a baker, so trust me when I say this recipe was easy.
What You'll Need:
Crust:
- 1 C. flour
- 1/4 C. sugar
- 1/2 C. butter
Topping:
- 1 peach, sliced
- small handful of strawberries, sliced
- a blackberry jam/preserves
How to Cook:
- Preheat your oven to 350 degrees. Spray a pie tin with a non-stick baking spray.
- Mix the flour and sugar together in a bowl, just with a spoon.
- Measure out your butter and leave it out for a few minutes so that it's a little soft - not fresh from the fridge. Once soft, cut/spoon into little cubes or pieces and mix into the flour mixture.
- Combine the flour mixture and butter together until combined; it will look very crumbly - that's what you want. Just try to make sure everything is fluffily mixed together.
- Press the dough into the pie tin. This is when it will actually look like dough and when I stopped being confused about it. It may try to stick to your hands, but that just means you can probably stop pressing it.
- Spread enough jam/preserves to cover the entire crust. I used a blueberry-blackberry jam that I made, but basically any dark preserve will work.
- Place your sliced peaches and strawberries on top.
- Bake for around 35 minutes. Remove, let cool, enjoy!
It took a lot of guesswork to know when it was done baking; the shortbread won't turn crispy brown on top like a normal pie crust might. (For reference, I used the shortbread recipe from here). Check after 25 minutes to see how much longer you'll need, but I suggest 35-40 minutes in the oven.
This shortbread turned out great, I think! The crust was moist and dense, but still crumbly like a shortbread; the jam was maybe a tad sour for this recipe, but store-bought won't be.
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