Recipe - Layered Custard Bars

1 cup Flour
1/8 teaspoon Salt
8 tablespoon Butter; cold
2 tablespoon Liqueur, almond
16 ounce Peaches, canned, no sugar
2 Eggs
One half cup Pourable fruit, peach
1 tablespoon Butter; nelted
One fourth cup Almonds, cut or sliced up
One fourth teaspoon Cinnamon, ground

For pourable fruit, you may substitute 6 tablespoon peach fruit spread combined
with 2 tablespoon warm water. If almond liqueur is unavailable, you may substitute
2 tablespoon apple juice concentrate AND One half teaspoon 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 2025 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini