Home Recipes California Cling Peach & Raspberry Shortbread Squares

California Cling Peach & Raspberry Shortbread Squares

California Cling Peach & Raspberry Shortbread Squares perfectly combine Cling Peaches with crunchy pecan and tart raspberry.

Recipe makes 20 to 25 squares

	For the crust & topping
450 g	All-Purpose Flour
200 g	Sugar
1 tsp	Baking Powder
½ tsp	Salt
2 sticks	Chilled Butter, cut up
50 g	Pecans, chopped
	For the filling
2 cans (425 g each)	California Cling Peaches, chunked or diced
125 ml	Peach juice (strained from the cans)
100 g	Sugar
2 tbsp	Cornstarch
¼ tsp	Salt
8 tbsp	Raspberry Jam

Step 1
Preheat oven to 180°C. Line a 13x9x2 pan with parchment paper.
Step 2
For the crust, in a large bowl mix together the flour, sugar, baking powder and salt. Cut in the butter using a mixer or pastry blender until it resembles large crumbs.
Step 3
Reserve about 120 g of the flour mixture for the topping. Add the pecans to the topping mixture. Set aside.
Step 4
Press the remaining flour mixture into the bottom of the prepared pan.
Step 5
Bake for 12 to 15 minutes, until lightly browned.
Step 6
For the filling, drain the peaches, reserving 125 ml of the juice.
Step 7
In a medium size saucepan combine the peaches, the juice, half of the sugar, cornstarch and salt. Simmer over medium heat until the mixture thickens and the cornstarch is dissolved, about 8-10 minutes.
Step 8
Pour peach mixture evenly over shortbread crust.
Step 9
Spoon jam over peach mixture in little dollops.
Step 10
Crumble on flour and pecan topping.
Step 11
Bake for 20 to 25 minutes. The filling should be bubbling around the edges. And the crumb topping should be browning.
Step 12
Cool slightly before cutting into squares.

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