Shelly's Recipe

RASPBERRY PEACH KUCHEN

Category: Cobblers/Crumbles and Crisps

Crust
1/2 cup unsalted butter
1/3 cup sugar
2 tbsp brown sugar
1 egg
1/2 tsp vanilla and almond extract
1 1/2 cups flour
1 tsp baking powder
3/4 tsp salt

Filling
2 ripe peaches
2 tbsp sugar
1/2 pint raspberries
1/4 cup currant jelly, melted and cooled

In a small saucepan, cook butter until golden brown, do not let it burn. Cool and chill just until it is no longer liquid. In a bowl, cream together browned butter, sugars and beat in egg, vanilla and almond extracts.

In a bowl, sift dry ingredients and add to creamed mixture until just combined. Chill dough for 30 minutes; press onto bottom and sides of a 9 inch tart pan with removable bottom.

In a saucepan of boiling water, blanch peaches for 1 minute, drain and refresh under cold water. Peel peaches and cut 3 halves into slices, reserving remaining half for another use. Arrange slices decoratively, overlapping slightly, in shell, sprinkle with sugar, bake in lower 1/3rd of a preheated oven at 375 for 30 minutes. Arrange raspberries decoratively over peaches; bake 10 minutes more. Brush fruit with jelly, cool 15 minutes. Remove rim from pan and serve warm.