Tassajara Peach Kuchen

Tassajara Peach Kuchen created by Sackville

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.

Ready In:
1hr 10mins
Serves:
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ingredients

directions

  • Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
  • Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
  • Arrange the peaches on the surface to cover.
  • Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
  • Bake 15 minutes at 400°.
  • Pour the egg yolks beaten with the cream over the top.
  • Lower heat to 375° and bake 40 minutes longer.
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"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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  1. g.j.bocchetti
    GREAT RECIPE, GREAT MEMORIES I stayed at Tassajara for 2 days and returned in the early 90's for 5 days. The food was so enjoyable and the Peach Kuchen is just plain yummy. I use fresh peaches and blueberries when I make it and I tweak the crust. My crust is a cross between this recipe and the Cheesecake Cookie recipe. I use 1/3 cup brown sugar and add 1/2 cup blanched, chopped almonds. Staying at Tassajara is such a joy, but the most memorable part of my trip was when I returned to the SF Zen Center. I worked in the Greens restaurant kitchen one evening. When I was done, I was invited to have dinner. My dinner companion was Edward Espe Brown. What a fabulous evening.
  2. Rodney F.
    I used to make this recipe for the Monks many years ago. 1980-1990. I was given a Tassajara Bread Book for Christmas one year! It is one of the most delicious desserts in the world! Of course I had thick just drawn cream from the dairy and I'd raised the eggs myself. I used canned peaches and they aren't too shabby. Just dry them off a bit before you use them after all they are just "poached peaches". Apricots and pears are genius in this recipe too! Though you need mor apricots! Plums would be nice but you might want to poach them as they can be quite tart.
  3. BajaLinda
    This is the best ever; his butter kuchen is also terrific.
  4. jake7126
    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.
  5. oliveoyl
    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.
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