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Peach Raspberry Kuchen Recipe
|For the shell|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||2 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Double-acting baking powder||1 Teaspoon|
|Firm ripe peaches||2|
|Currant jelly||1⁄4 Cup (4 tbs), melted and cooled|
Serving size: Complete recipe
Calories 2505 Calories from Fat 882
% Daily Value*
Total Fat 100 g154.6%
Saturated Fat 59.7 g298.7%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 1936.9 mg80.7%
Total Carbohydrates 379 g126.4%
Dietary Fiber 25.8 g103.1%
Sugars 212.1 g
Protein 33 g65.2%
Vitamin A 84.8% Vitamin C 142.2%
Calcium 53.2% Iron 70.7%
*Based on a 2000 Calorie diet
The butter may be browned 1 day in advance and kept covered and chilled.
Let the butter soften at room temperature before using.
In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract.
Into the bowl sift the flour, the baking powder, and the salt and beat the dough until it is just combined.
Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim.
In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water.
Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use.
Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375° F.for 20 minutes.
Arrange the raspberries decoratively over the peaches and bake the kuchen for 10 minutes more.
Transfer the kuchen to a rack, brush the fruit with the jelly, and let the kuchen cool for 15 minutes.
Remove the rim of the pan and serve the kuchen warm or at room temperature.