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Peach Kuchen


Desserts:
Peach Kuchen

from Above & Beyond Parsley...
Food for the Senses
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INGREDIENTS:

1-1/4 cups flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 tablespoons sour cream

FOR FILLING:

3 large egg yolks
1/3 cup sour cream
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1-1/2 pounds fresh ripe peaches, peeled, pitted and thickly
sliced

TO PREPARE:

Combine flour, salt and butter until crumbly. Add sour cream
and blend until mixture forms a ball. Gather dough together and
shape into a flat disc. Place in a 9-inch tart or springform
pan. Press dough onto bottom and sides of the pan evenly. Bake
in the center of a 425-degree oven for 18 to 20 minutes until
lightly browned. Remove from oven and cool for 15 minutes.
Reduce oven temperature to 350 degrees.

For filling: Combine egg yolks, sour cream, sugar, flour and
salt. Pour 1/2 cup of mixture over baked crust. Top with
sliced peaches in concentric circles. Pour remaining custard
mixture evenly over peaches. Bake in a 350-degree oven for 50
to 60 minutes or until custard is set and top is lightly
browned. Allow to cool for 10 minutes before removing sides of
pan. Serve warm or at room temperature (refrigerate if not
serving immediately).

SERVES 10 - 12
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Copyright 1992 The Junior League of Kansas City, Missouri, Inc.