Tassajara Peach Kuchen Recipe

This spectacular peach kuchen recipe, adapted from a classic 1970s Tassajara cookbook, is a show-stopping dessert perfect for summer gatherings. Imagine a buttery, crumbly crust topped with juicy peaches, a sweet cinnamon-brown sugar sprinkle, and a luscious, custardy egg yolk topping. It's so impressive, it'll easily replace a pie at your next barbecue! While the recipe calls for fresh peaches, you can reportedly substitute 2 packages of frozen peaches (though we haven't tried it ourselves). If using a pie plate, be sure to choose a deep one for optimal baking.

Prep Time 20 mins

Cook Time 70 mins

Calories 380.6 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Tassajara Peach Kuchen

1 cup (2 sticks) cold unsalted butter
Flour
Baking Powder
Sugar
Salt
Heavy Cream
2 tablespoons brown sugar (plus ½ cup in dry ingredients)
4 cups peeled and sliced fresh peaches (or 2 packages frozen peaches, thawed)
2 large egg yolks
1 teaspoon ground cinnamon

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How to Make Tassajara Peach Kuchen

Preheat oven to 400°F (200°C).
In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup brown sugar, ½ teaspoon baking powder, ¼ teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Press the crumb mixture firmly into the bottom of a 9-inch deep-dish pie plate or a similar-sized baking pan.
Arrange approximately 4 cups of peeled and sliced fresh peaches (or 2 packages of frozen peaches, thawed) evenly over the crust.
In a small bowl, combine 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the peaches.
In a separate bowl, whisk together 2 large egg yolks and ½ cup heavy cream.
Pour the egg yolk mixture evenly over the peaches.
Bake for 15 minutes at 400°F (200°C).
Reduce oven temperature to 375°F (190°C) and continue baking for 40-45 minutes, or until the crust is golden brown and the custard is set.
Let cool slightly before serving. Enjoy!