Peach Kuchen

1/2 cup butter

1/3 cup sugar

2 T light brown sugar

1 egg

1/2 tsp vanilla

1/4 tsp almond extract

1 1/2 cup flour

1 tsp baking powder

3/4 tsp salt

2 firm-ripe peaches

2 T sugar

 

Make the shell: In a small saucepan cook the butter over moderate heat until golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter can be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temp before using.) In a bowl cream together the browned butter, sugar, brown sugar and beat in the egg, vanilla, and almond extract. Into a bowl sift the flour, baking powder, and salt and beat the dough until it is just combined. Chill 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 degree for 30 minutes. Let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temp.

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