Make the jam: in a 3 quart pot and using a wooden spoon, mix together the
sugar, orange zest and juice, and vanilla bean and seeds.
Place a candy thermometer
in the pot and set over medium heat. Bring to a boil and cook for a few minutes,
until it reaches 220 degrees F.
Add the peaches and boil, stirring occasionally,
until the peaches turn into a thick jam and the thermometer returns to 220 degrees
F, 35 to 45 minutes. Wear long oven mitts as the jam can splatter. (When the
jam begins to stick to the bottom of the pan, it's nearly there.)
the jam to a wide pan to cool. Remove the vanilla bean.
Prepare the crust by melting the butter in a saucepan over medium-high heat,
stirring frequently. Cook until the white milk solids start to brown and smell
nutty, 5 to 10 minutes.
Strain through a fine sieve set over a heatproof container.
Freeze until solid.
In a large bowl, mix together the confectioner's sugar and flour.
the chilled brown butter into the flour mixture and, using a pastry cutter,
blend until crumbly.
Transfer the crumb mixture to a 9 x 13-inch baking pan
and firmly pat it evenly across the bottom of the pan.
Refrigerate for 30 minutes.
Meanwhile, adjust the oven rack to the middle position and preheat the oven
to 375 degrees. Bake the crust until golden, 18 to 20 minutes. Let cool.
Make the filling: whisk together the eggs, sugar, zest and flour in a large
Place the vanilla bean and seeds and the butter in a small saucepan over
medium-high heat. Cook until the white milk solids start to brown and smell
nutty, and then strain through a fine sieve.
Carefully add the brown butter
to the egg and flour mixture, whisking until the butter is incorporated. Remove
the vanilla bean.
To assemble the bars, spread half of the filling over the baked crust.
large dollops of the peach jam over the filling, reserving a quarter of the
Pour the remaining brown butter filling over the peach jam, and finish
by spooning smaller dollops of the reserved jam over the top.
Bake until the filling is golden brown, 25 to 30 minutes.