German Peach Kuchen– a Transylvanian dessert made with peaches, custard, and a shortbread crust. Delicious, easy to make, and perfect for summer.
German Peach Kuchen/Tart
This is a top-rated recipe in Transylvania’s Saxon cuisine, peaches, and custard baked to a chewy, gooey perfection on a tender cookie crust.
Typically, kuchen is made from sweet dough and contains a fruit or custard filling, exactly how this recipe is made.
There are about as many different recipes and styles of kuchen as there are people who make it. This one, in particular, is my favorite.
Can be made all year round with canned peaches, but try the fresh ones in the summer first.
Served hot with ice cream or cold by itself, the recipe is so popular that I even found a version of it in a Saxon Cook Book published in 1955 by the Transylvanian Saxons who immigrated to the United States.
It is by far, the best recipe from all the variations I found and tried out there.
Transylvania has a rich cuisine that was always a blend of influences from multiple ethnicities.
Germans, Romanians, Hungarians, and other nationalities lived together in peace for many years and shared their cultural heritage.
For many of you out there who have a connection with Eastern Europe, this wonderful dessert might bring sweet memories.
What kind of ingredients you need for this recipe:
FOR THE CRUST:
- unsalted cold butter
- sifted all purpose flour
- baking powder
- granulated sugar
FOR THE FILLING:
- granulated sugar
- egg yolks
- heavy cream or sour cream
How to make this recipe:
Start with the oven, it needs to be preheated.
The next step is to gather the ingredients and measure everything. The crust needs to be made first.
Work the butter, flour, baking powder, salt, and 2 tablespoons of sugar together until the mixture looks like cornmeal. Pile into an 8-inch non-greased round or square pan and pat an even layer over the bottom and halfway up sides of the pan with your hands.
Place the peach halves cut side up on top of the crust in a nice pattern. You can also use sliced pieces. Sprinkle a mixture of cinnamon and remaining sugar over peaches. Bake 15 minutes.
You can also use frozen peaches or peaches in syrup that you drain very well.
To make the filling, you need to mix egg yolks and cream, then pour the mixture over the peaches—Bake for 30 minutes longer.
Serve with your favorite ice cream or simple with a cup of coffee or tea.
Suggestions for other German recipes:
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- 1/2 cup/4oz/115g unsalted cold butter
- 2 cups/8.8oz/250g sifted all purpose flour
- 1/4 teaspoon/2g baking powder
- 1/2 teaspoon/4g salt
- 2 tablespoons granulated sugar ( from the filling )
- 1 cup/7oz/ 200g granulated sugar divided (remove 2 tablespoons for the crust)
- 12 peach halves
- 1 teaspoon cinnamon
- 2 egg yolks
- 1 cup/8oz/226g heavy or sour cream
- Preheat oven at 400F/200C.
- To make the crust:
- Work the butter, flour, baking powder, salt, and 2 tablespoons of sugar together until the mixture is like cornmeal. Pile into an 8-inch non-greased round or square pan and pat an even layer over the bottom and halfway up sides of the pan with your hands.
- Place the peach halves cut side up on top of the crust in a nice pattern. You can also use sliced pieces. Sprinkle a mixture of cinnamon and remaining sugar over peaches. Bake 15 minutes.
- Mix egg yolks and cream, pour over the peaches, and bake 30 minutes longer.
- Serve hot with ice cream or cold.
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Amount Per Serving: Calories: 237Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 44mgCarbohydrates: 52gFiber: 3gSugar: 34gProtein: 4g