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    You are in: Home / Recipes / Tassajara Peach Kuchen Recipe
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    Tassajara Peach Kuchen

    Tassajara Peach Kuchen. Photo by Sackville

    1/2 Photos of Tassajara Peach Kuchen

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    echo echo's Note:

    A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.

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    Units: US | Metric


    1. 1
      Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
    2. 2
      Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
    3. 3
      Arrange the peaches on the surface to cover.
    4. 4
      Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
    5. 5
      Bake 15 minutes at 400°.
    6. 6
      Pour the egg yolks beaten with the cream over the top.
    7. 7
      Lower heat to 375° and bake 40 minutes longer.

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    Ratings & Reviews:

    • on August 24, 2009


      This is the best ever; his butter kuchen is also terrific.

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    • on April 15, 2007


      I had hoped this would be more of a baked custard with peaches swimming in it rather than than peach pie with a thin layer of custard floating on the top. (I see now that is exactly what it is described to be.) Nonetheless, it was tasty. The only alterations I made were in using an 8.5" pie plate, 1 package of frozen peaches and using another poster's advice, I coated the peaches in corn starch. This is the first pie crust I have made and it didn't come out too badly! I only had an 8.5" pie plate, so it was a bit thick and turned a bit dark, but tasted great - like a shortbread cookie. My only complaint was that the custard was only about 1/4" thick. I can't imagine how thin it would be with a 10" pie plate.

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    • on September 11, 2006


      I make this recipe using Italian plums or blueberries (either fresh or frozen) and in a 7x11 inch baking pan. It always brings favourable comments when served.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Tassajara Peach Kuchen

    Serving Size: 1 (148 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 380.6
    Calories from Fat 172
    Total Fat 19.2 g
    Saturated Fat 11.6 g
    Cholesterol 94.7 mg
    Sodium 210.3 mg
    Total Carbohydrate 49.6 g
    Dietary Fiber 1.6 g
    Sugars 28.7 g
    Protein 4.2 g

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