German Peach Kuchen

4.58 from 161 votes

German Peach Kuchen- a Transylvanian dessert made with peaches, custard, and a shortbread crust. Delicious, easy to make, and perfect for summer.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: German Romanian

Servings: servings

Calories: 327kcal

Author: Gabriela

Equipment

Le Creuset Stoneware Tart Dish

Ingredients

Crust:

½ cup unsalted cold butter
2 cups sifted all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar

Filling:

12 peach halves
1 cup granulated sugar
1 teaspoon cinnamon
2 egg yolks
1 cup full fat sour cream

US Customary - Metric

Instructions

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. Place the dough into the middle of 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.

Filling:

Mix egg yolks and cream, pour over the peaches and bake 30 minutes longer.
Serve hot with ice cream or cold.

Notes

WHAT KIND OF PEACHES YOU CAN USE?

I get many questions about what kind of peaches people should use, so I had to go back to the article and specify a few things.

This recipe was created for summer fresh peaches. I used only fresh fruit in this recipe, so I have difficulty advising how to use canned or frozen fruit. However, I will give you my best personal recommendation and what I think you should do if you don’t have fresh fruit around.

Fresh peaches: Some people complained that the peaches were too juicy and created a hot mess in the oven.

My solution is to mix the peaches with sugar and cinnamon and so to soak in the sugar. You will probably have some juice coming out of the fruits that you will need to discard. Then, place the fruit on top of the crust and bake as the recipe requires.

This will solve the problem of using fruits that are overly riped and too juicy.

Canned peaches: These peaches are usually preserved in water and sugar, so this might change things slightly when it comes to the sugar used in the recipe. One thing you need to do is to drain the fruit really well. Use only ½ cup or ¾ cup of sugar, as the peaches are already marinated in syrup, so they don’t need that much sugar.

Then, continue with the recipe.

Frozen peaches: Frozen peaches contain a lot of water when they unthaw, which would create a soupy tart and a soggy crust. For that matter, defrost the peaches first, drain them really well, then add the sugar and cinnamon and continue with the recipe.

Nutrition