In my research for writing SEARCHING FOR THE SONG, I found so many good pastry and dessert recipes from Austria and Germany. Fruit Kuchen is one of those. Kuchen is simply German for cake, and there are many variations of these treats. Kuchen can be savory or sweet and can be served for breakfast or dessert. This recipe is a favorite of ours — a sweet crust on the bottom, covered with a layer of fresh or canned fruit, and then topped with a sweet, custardy, cakey like topping. It’s delicious warm or cold.
FRUIT KUCHEN
CRUST:
- 1 cup all-purpose flour
- ¼ cup confectioners’ sugar
- ¼ teaspoon salt
- ½ cup butter
FILLING:
- 44 ¼ ounces (one 29 oz can, one 15 ¼ oz can) sliced peaches, pears, or mangos, drained. (NOTE: Fresh fruit of your choice can also be used. Slice or chop 4 cups of fruit and sprinkle with sugar.)
- 2 large eggs
- 1 cup sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 1 cup sour cream (Greek Yogurt works well, too)
DIRECTIONS
- In a small bowl, combine flour, confectioners’ sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11×7-in. baking pan.
- Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour, and sour cream until mixture is smooth. Pour over the peaches.
- Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.
Enjoy and serve to someone you love to see a big smile,
Phyllis
