1 c Flour
1/8 ts Salt
8 tb Butter; cold
2 tb Liqueur, almond
16 oz Peaches, canned, no sugar
2 Eggs
1/2 c Pourable fruit, peach
1 tb Butter; nelted
1/4 c Almonds, sliced
1/4 ts Cinnamon, ground
For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water. If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to
350. 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″ 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 20-25 minutes, until almonds are golden brown and custard is set. Cool completely on wire rack. Cut into bars. Serve at room temperature or chilled. Refrigerate leftover bars.