Peach, Nectarine and Plum Shortbread

I subscribe to a number of other foodie blogs - I'm sure you do, too. One of them is Smitten Kitchen and when her peach shortbread recipe came through to my inbox I knew I had to make it. So I went and bought peaches from the local farmer's market - but they tasted so good that I just started eating them, thinking I had bought way more than I actually had. A friend at work, supportive of this blog, then went and brought me Italian plums - which I also had every intention of making into a recipe, but then they were also can guess my story with Nectarines.

So, by the time I made the recipe I had to change a few things. Nevertheless, came out really really good. Really. Really. Good.

Peach, Nectarine, and Plum Shortbread

1 cup sugar
1 teaspoon baking powder
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
1 cup unsalted butter
1 egg
1 peach, cored and sliced
1 nectarine, cored and sliced
1 plum, cored and sliced
Butter spray

Pre-heat oven to 375 degrees F. Butter spray a large baking pan. Mix all the dry ingredients with all the wet ingredients. Slice up the fruit and set aside.

Take about 2/3 of the batter mixture and line the base of the pan. Line the fruit on top of it, you could be slightly cleaner than I was...but it really doesn't matter.

Crumble the rest of the batter on top of the shortbread. Bake 30 minutes.



  1. Hey Sahar - you should add my pseudo homage to Sweden and Thailand recepie. I made a Salmon file with olive oil, cilantro and chili powder grilled - side of boiled then fried potatoe pieces (skin on), mixed with japanese mushrooms, onion and garlic. The sauce was a creme fraiche (30%) with spring onions and salmon roe (don't go easy on the fish eggs!). Awesome, Hugs Sy :)

  2. I really love the process pics. It brings it to life.




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