INGREDIENTS

INSTRUCTIONS

FOR THE SHELL
FOR THE FILLING
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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