Rose's Baking Basics

Peaches and Cream Kuchen

Serves 6

Oven Temperature: 375°F/190°C

Baking Time: 40 to 45 minutes

Baking Equipment: One 8 by 2 inch square baking dish, straight-sided metal or Pyrex

This dreamy dessert combines sliced fresh peaches, a crisp and tender pastry crust, and a creamy vanilla and almond custard. It deserves waiting for the height of peach season.

Kuchen Pastry

unsalted butter	113 grams	8 tablespoons (1 stick)
bleached all-purpose flour	212 grams	1¾ cups (lightly spooned into the cup and leveled off)
baking powder, only an aluminum free variety	1.1 grams	¼ teaspoon
fine sea salt	.	⅛ teaspoon
sugar	25 grams	2 tablespoons

Preheat the Oven

▪ Thirty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 375ºF/190ºC.

Mise en Place

▪ About 1 hour ahead, set the butter on the counter at room temperature (65º to 75ºF/19º to 24ºC).

Make the Dough

1. In a food processor, process the flour, baking powder, salt, and sugar for a few seconds to mix.

2. Add the butter in a few pieces and pulse just until coarse meal.

Line the Pan

3. Empty the dough into the pan and press it evenly into the bottom and about two-thirds of the way up the sides. If the dough softens, it helps to set a sheet of plastic wrap directly on top before continuing to press it. Press well into the corners and at the juncture where the bottom meets the sides. If making the crust several hours ahead, cover and refrigerate it.

Peach Filling and Custard Topping

about 4 firm ripe peaches, 624 grams/1 pound 6 ounces	482 to 500 grams (sliced)	3 cups (peeled, pitted, and sliced ¼ inch thick)
sugar, preferably superfine	150 grams	¾ cup
ground cinnamon	2.2 grams	1 teaspoon
2 large egg yolks	37 grams	2 tablespoons plus 1 teaspoon (35 ml)
heavy cream	174 grams	¾ cup (177 ml)
full-fat sour cream	60 grams	¼ cup
pure almond extract	.	½ teaspoon (2.5 ml)
pure vanilla extract	.	¼ teaspoon (1.2 ml)

Mise en Place

▪ Fill a medium bowl with ice and water. Slip the peaches into a pot of boiling water and cook for 1 to 2 minutes. With a slotted skimmer, transfer them to the ice water. Use a small sharp knife to begin peeling off the skins. They should slip off easily.

Make the Peach Filling

1. Slice and pit the peaches and set them in a medium bowl.

2. In a small bowl, whisk together the sugar and cinnamon.

3. Arrange the peaches in the dough-lined pan in slightly overlapping rows, sprinkling with the sugar mixture on top of each layer.

4. Bake for 15 minutes. While the peaches are baking, make the custard topping.

Make the Custard Topping

5. Into a 2 cup measure with a spout, weigh or measure the egg yolks. Whisk in the heavy cream, sour cream, and almond and vanilla extracts. Pour this topping evenly on top of the peaches and continue baking for 25 to 30 minutes, or until the custard is golden brown and a knife inserted near the center comes out clean. An instant-read thermometer should read 180ºF/82ºC. When moved, the custard will jiggle slightly.

Cool the Kuchen

6. Set the pan on a wire rack and cool for at least 1½ hours, until room temperature or barely warm. Cover and refrigerate for 1 hour or longer.

7. Serve slightly chilled. Run a thin blade between the sides of the pan and the crust. Cut into squares and use a pancake turner to lift them onto serving plates.

Store Lightly covered: refrigerated, 2 days.

Make This Recipe Your Own

Peaches are very juicy and will moisten the bottom crust. This is not noticeable if the kuchen is served chilled, but if you prefer to serve it at room temperature, it is best to waterproof the bottom crust with apricot preserves: First chill the crust for a minimum of 1 hour or freeze it for about 15 minutes (if not in a Pyrex pan). Heat 64 grams/3 tablespoons/45 ml apricot preserves until bubbling. Strain and add a little water if necessary to make them spreadable. Use the back of a spoon to spread them gently and evenly over the bottom crust before adding the peaches.

Making Peaches and Cream Kuchen