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+ servings
a few bars sitting in a bowl

Plum Shortbread Bars

These sweet and tangy plum shortbread crumble bars are layered with a buttery shortbread crust and tart spiced plum jam.
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: plums, shortbread
Servings: 8 bars
Prep Time 18 minutes
Cook Time 35 minutes
Total Time 53 minutes
Calories: 311kcal


  • small pot
  • 4x8 loaf pan
  • parchment paper
  • sharp knife
  • stand mixer, mixing bowl and paddle attachment


  • 3 ripe black plums about ¾-1 cup diced plum
  • 1 ½ teaspoon chai spice
  • ¼ cup white sugar
  • 1 ½ tablespoon corn starch
  • 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


  • 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.


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!
Step by step process photos are provided above, in the body of this post.
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.
Nutrition Facts
Plum Shortbread Bars
Amount Per Serving (1 bar)
Calories 311 Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Saturated Fat 11g69%
Cholesterol 46mg15%
Sodium 271mg12%
Potassium 96mg3%
Carbohydrates 37.3g12%
Fiber 1.3g5%
Sugar 17.4g19%
Protein 2.8g6%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tell us how you liked it in the comments section below!