These sweet and tangy plum shortbread crumble bars are layered with a buttery crust and tart spiced plum jam. The shortbread crust is soft, chewy and so easy to make. These jammy bars are incredibly delicious and are sure to impress anyone you share them with.
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Why You'll Love This Recipe
- These plum shortbread dessert bars are the best. They are kind of like a plum cobbler bar and the plum jam can easily be substituted with another delicious fruit!
- These soft shortbread bars literally melt in your mouth from their delicate and buttery texture
Step by Step Video
Ingredient Notes and Substitutions
- Black plums- this recipe calls for very ripe fresh black plums but can be substituted with yellow or red plums as well.
- Chai spice- you can leave the chai spice out if desired, or it can be substituted with cardamom or cinnamon instead.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Dice the plums into chunks and add them to a small pot with the sugar and chai spice. Cook the jam over medium heat, stirring occasionally until the jam gets super thick.
Step 2: Pour in the corn starch and water and stir until the jam gets even thicker and paste like. The jam needs to be really, really thick for it to hold up layered in the crumble bar.
Transfer the jam to a separate bowl to cool down. You can even put in in the fridge while you make the shortbread. The jam must be completely cool before using it otherwise it will melt the butter in the shortbread.
Step 3: In a stand mixing bowl, add the cubed butter, brown sugar, white sugar, salt and flour.
Step 4: Mix with the paddle attachment until the dough starts to form into pea sized balls and sticks together when squeezed.
Step 5: Press about ¾ of the shortbread into a lined 4x8 loaf pan with your hands as evenly as possible.
Step 6: Spread the very thick and cool jam onto the shortbread layer.
Step 7: Crumble the remaining shortbread pieces on top of the jam.
Bake until the edges of the shortbread are browning.
Let the bars cool completely then freeze for 15-20 minutes for easy cutting.
Recipe Variations
Replace the plum jam with these other jam varieties:
- Strawberry jam
- Apricot jam
- Guava jam
- Raspberry jam
Storage and Freezing Instructions
How to store shortbread bars:
- In the loaf pan wrapped tightly with plastic wrap.
- In an airtight container at room temperature.
- Wrapped and in an airtight container in the freezer.
FAQ + Expert Tips
Expert Tips
- Let the plum jam cool completely before spreading it on the shortbread- If you spread the jam while it's still warm, it will melt the butter in the shortbread.
- Freeze your bars before cutting them- To get a clean cut bar, stick the pan in the freezer for 15-20 minutes to firm the bars up. Then remove them from the pan and cut with a sharp knife.
- The secret to good shortbread- Use high quality butter like Plugra European Butter and don't over mix the dough!
- Make sure the jam is SUPER thick- if the jam isn't thick enough, it won't set up in the oven and your bars will fall apart.
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
More Recipes You'll Love
- Chai Apple Cinnamon Scones
- Savory Bread Pudding Stuffing
- Bakery Style Chocolate Chip Cardamom Muffins
- Cinnamon Roll Poptarts
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Plum Shortbread Bars
Equipment
- small pot
- 4x8 loaf pan
- parchment paper
- sharp knife
- stand mixer, mixing bowl and paddle attachment
Ingredients
- 3 ripe black plums about ¾-1 cup diced plum
- 1 ½ teaspoon chai spice
- ¼ cup white sugar
- 1 ½ tablespoon corn starch
- ⅛ cup water
Shortbread Base
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 1 ½ sticks unsalted butter cold and cubed
- ¼ cups white sugar
- 2 tablespoon brown sugar, packed
- ½ teaspoon vanilla extract
Instructions
- Chop the plums into chunks and remove the pits. Add them to a small pot along with the sugar and chai spice. Cook over medium high heat for 10 minutes, then mash them with a wooden spoon.3 ripe black plums, 1 ½ teaspoon chai spice, ¼ cup white sugar
- Whisk together the corn starch and water in a bowl and pour it into the pot. Let the jam cook and reduce down for 5 minutes, or until the jam is super thick and paste like.1 ½ tablespoon corn starch, ⅛ cup water
- Remove the jam from the heat and add it to a bowl. Set aside and let cool completely before using.
- Next, cut the cold butter into cubes. Add the flour, salt, sugars, butter cubes and vanilla to a stand mixing bowl.1 ½ cups all purpose flour, ½ teaspoon kosher salt, 1 ½ sticks unsalted butter, ¼ cups white sugar, 2 tablespoon brown sugar, packed, ½ teaspoon vanilla extract
- With the paddle attachment, begin mixing the dough on the stir speed. Mix for about 3 minutes until the dough is crumbly and in small pea sized bits.
- Preaheat the oven to 350. Line a 4x8 loaf pan with parchment so that some of the parchment hangs over the long sides of the pan.
- Press ¾ of the shortbread crumble (about 2 ½ cups) into the bottom of the loaf pan. Then smear the cooled jam on top. Finally, sprinkle the remaining crumbles of shortbread on top of the jam, leaving some of the jam visible.
- Bake for 35-40 minutes, or until the corners and sides of the shortbread start to get golden brown. Let cool completely before removing from the pan. Place the bars in the freezer for 15-20 minutes to harden before cutting for clean cuts.
Notes
- Let the plum jam cool completely before spreading it on the shortbread- If you spread the jam while it's still warm, it will melt the butter in the shortbread.
- Freeze your bars before cutting them- To get a clean cut bar, stick the pan in the freezer for 15-20 minutes to firm the bars up. Then remove them from the pan and cut with a sharp knife.
- The secret to good shortbread- Use high quality butter like Plugra European Butter and don't over mix the dough!
- Make sure the jam is SUPER thick- if the jam isn't thick enough, it won't set up in the oven and your bars will fall apart.
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Callan says
These were FABULOUS. I had a ton of leftover plums to use up and ended making another batch immediately after I tried the first ones. The chai comes through perfectly and you can never go wrong with shortbread. Such a perfect combo and recipe!
Heidi says
When using Chai Wala for this recipe, should the plum jam mixture be strained? Curious about the rough chai mixture (pods).
cambreabakes says
Hi Heidi! When I measured out the chia mix, I removed some of the larger pods and seeds and tried to use just the smaller bits. It was very hard to strain the jam once it was made because it is so thick!
Amy Thrush Dreves says
I followed the instructions to a t. Shouldn’t there be baking soda or powder in the recipe?. My dough mixture is a slurry of wet flavorful goo after being in the oven for over 40 minutes. I suppose I serve it over ice cream. I don’t want to waste those home grown plums. This recipe has inspired me to make a batch of chai plum jelly.
cambreabakes says
Hi Amy! There isn't any baking powder or soda in the shortbread because it isn't meant to rise in the oven. The shortbread is supposed to be really dense and not wet so that it will hold up against the jam. I'm curious if your jam wasn't thick enough? If you watch the video, the jam should be super super thick, almost like a paste! Or if your jam was still really hot when you smeared it on top of the shortbread? I'm so sorry you're having trouble with the recipe!
Jean says
Wow, just Wow! I didn't add chai or any other spice.
I make strawberry jam every year. This was easier and jelled better!
cambreabakes says
Hi Jean! YAY! I am so glad to hear that, and also I am loving the strawberry jam idea! I might have to do a spin off of these bars with strawberry 😉 I super appreciate you taking the time to leave a review and comment. Best, Cambrea
cambreabakes says
Hi Jean! I am absolutely thrilled to hear you loved this recipe! It's one of my favorites in the late summer/early fall. I appreciate you taking the time to leave a review! Best, Cambrea