Mango Peach Shortbread Bars

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Grease an entire 8x8 inch baking pan.
3. 3
   In a small bowl, Sift the flour and baking Powder together. Whisk in the sea salt and set aside.
4. 4
   In a large bowl, cream the butter on medium speed until light and fluffy ( about 2-3 minutes ).
5. 5
   Add the eggs and sugar and beat until evenly mixed.
6. 6
   Slowly add the flour mixture and beat/mix until the dough comes together and all the streaks of flour are gone.
7. 7
   Divide the dough into 2 equal halves and roll each one into a log shape for easy grating. If you are using a food processor be sure the logs will fit into the tube.
8. 8
   Wrap the logs in plastic wrap and freeze for at least 3 hours.
9. 9
   Take one log out at a time. You don't want them to soften before grating. I found it easier to grate onto a large piece of paper towel instead of directly into the pan. My grater is large and has various sizes. Use what you are comfortable with but keep in mind that the finer the shavings, the more crumbly the bars will be. Try and work fast so the dough won't melt too much as you are grating.
10. 10
    Once the first log has been grated, lightly press the dough into the pan. Do not press hard. Just enough so you can easily spread the jam without disturbing the shaved dough.
11. 11
    Using a spatual, gently spread the jam evenly over the dough leaving a 1/2 inch border around the edges.
12. 12
    Grate the remaining frozen log over the jam. You don't have to press this layer into the jam.
13. 13
    Bake for 30-40 minutes or until the topping turns a light golden brown.
14. 14
    Remove and cool on a wire rack. Cool completely before serving.