INGREDIENTS

INSTRUCTIONS

Make the shell:  In a small saucepan cook the butter over moderate heat
until it is  golden brown, being careful not to let it burn, let it
cool, and  chill it just until it is no longer liquid. (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 beast 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.  Make the filling:  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.
Makes one 9-inch kuchen.  Gourmet July 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2176
Calories From Fat: 884
Total Fat: 100.5g
Cholesterol: 430mg
Sodium: 2321.6mg
Potassium: 1144.5mg
Carbohydrates: 295.7g
Fiber: 34.4g
Sugar: 125.9g
Protein: 31.4g