Plum Pistachio Squares

If you’ve never tried a combination of plums and pistachios before prepared to have your mind blown. An incredible combination that comes together as an easy and beautiful French bakery-style bar. Use any plum variety or if you want to be truly creative, an assortment which makes for a stunning presentation.

Recipe very slightly adapted from Smitten Kitchen

Recipe:

Crust:
1 cup (125 grams)

all-purpose flour


1/4 teaspoon salt


1/4 cup (50 grams) granulated sugar


1/2 cup (4 ounces or 115 grams)unsalted butter, cubed

Filling


3/4 cup (110 grams) shelled unsalted pistachios


1 tablespoon (10 grams) All purpose flour


A generous pinch of fine sea salt


6 tablespoons (75 grams) sugar


5 tablespoons (70 grams) unsalted butter, cut into cubes


1 large egg


1/4 teaspoon almond extract ( I use a little more because I love the flavor)
1 pound ripe but firm plums

Powdered sugar

Preheat oven to 350°F/180°C and line an 8”square pan with parchment paper.
Place the ingredients for the crust in a food processor and process until the dough comes together in large clumps.
Dump the dough into the prepared pan and press evenly across the bottom of the pan. Bake for 15 minutes until lightly golden. Cool in the freezer while you prepare the filling.

Place the pistachios, flour, salt and sugar in the food processor and process until powdery. Add the butter and process until fairly smooth. Add the egg and almond extract until just combined.

Pour the pistachio mixture into the cooled crust and spread evenly. Use a small offset spatula for this if you have one.

Cut the plums in half and remove the pit. Flip them over and slice each half in 1/4” slices. Carefully fan each sliced half and place on the pistachio cream with an offset spatula.

Bake the bars for about 60 minutes until a toothpick comes out clean. If your plums are really juicy this will take a little longer.

Cool and then refrigerate to set. Cut into bars and dust with powdered sugar.