Some cosmetic changes in preparation for larger site changes in the works.

Close
Marg CDN2

Do you even remember apricots? They hit the dust about 30 years ago (okay maybe even 50) and

Veteran Member
2251 posts
Joined: Oct 13, 2010

Options

Posted to Thread #30399 at 4:46 pm on Jul 13, 2018

taste like cardboard now.

Here's a really easy and quick peach tart that is quite lovable. I make it on the spur of the moment and do the second bake as we are eating dinner.

Peach Kuchen
400 degrees

½ c. butter
1 ½ c. flour
1/4 t. baking powder
1/2 t. salt
2 T. brown sugar

12 peach halves
3/4 c. brown sugar
cinnamon

1 c. heavy or sour cream
2 egg yolks or 2 whole eggs

Cut together first 5 ingredients and press into large pie pan. (Dough is very powdery.)

Arrange 12 peach halves on surface of dough. Pan may not be large enough to accommodate all peaches. Sprinkle fruit with cinnamon and sugar.

Bake 15 minutes at 400. Do not leave fruit sitting on pastry for long as the pastry becomes soggy.

Beat egg yolks lightly. Add cream. Pour over fruit and bake at 375 for 40 minutes.

It seems like a huge quantity but people always ask for seconds, even women.
Best fresh. Do not refrigerate unless necessary.
Good with half ricotta, strawberries, rhubarb and cinnamon.
This makes a lot of dough so I save part of it. The dough is powdery but less sinful with so little butter in it.
Do not bake the fruit in the dough and let it sit. It gets soggy.

The way I now do it:
I bake the pastry separately then mix the sour cream and 3/4 c. sugar together. I place the peaches on the pastry and pour the cream mix on for the second bake, sprinkling cinnamon on top. I actually prefer it this way. The pastry is better and the peaches cook sufficiently in the second stage.


Other messages in this thread: