Ingredients:

  • 1 ½ cups All-Purpose Flour, plus more for dusting
  • 2 Tbsp Granulated Sugar (for crust)
  • ¼ tsp Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, very cold, cubed
  • 1 Large Egg Yolk
  • 2 Tbsp Cold Whole Milk or Heavy Cream
  • 4 cups sliced Ripe Fresh Peaches (about 5–6 medium)
  • 3 Tbsp Granulated Sugar (for filling)
  • 1 Tbsp freshly squeezed Lemon Juice
  • 1 Tbsp Cornstarch (or Tapioca Starch)
  • ½ tsp Ground Cinnamon
  • ½ cup Full-Fat Sour Cream (or Crème Fraîche)
  • ¼ cup Granulated Sugar (for topping)
  • 1 Large Egg (whole)
  • 1 tsp Pure Vanilla Extract
  • Pinch of Salt (for custard)

Instructions:

  1. Prepare the Dough: In a food processor (or large bowl), pulse/combine the flour, 2 Tbsp sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs.
  2. Bind and Chill: Add the egg yolk and cold milk/cream. Pulse until the dough just comes together into a shaggy mass (do not overmix). Wrap the dough in cling film and press into a disc. Chill for a minimum of 30 minutes.
  3. Press into Pan: Preheat oven to 350°F (175°C). Lightly grease the springform pan. Roll out the chilled dough or press it evenly into the bottom and up the sides of the pan, trimming the edges.
  4. Blind Bake: Prick the bottom of the crust all over with a fork (docking). Line the dough with parchment paper and fill with pie weights. Bake for 15 minutes.
  5. Partial Bake: Remove the weights and parchment. Return the crust to the oven for 5–7 minutes, or until the bottom appears dry and lightly set. Set aside.
  6. Prepare Peaches: Peel and slice the peaches thinly (about ¼ inch or 6 mm).
  7. Season: Gently toss the peach slices with 3 Tbsp sugar, lemon juice, cornstarch, and cinnamon. The cornstarch acts as an important barrier to prevent a soggy bottom.
  8. Layer: Arrange the seasoned peach slices tightly and decoratively over the partially baked crust.
  9. Whisk Custard: In a small bowl, whisk together the sour cream, ¼ cup sugar, whole egg, vanilla extract, and pinch of salt until smooth and uniform.
  10. Pour: Slowly pour the custard mixture evenly over the peaches, ensuring the creamy mixture seeps down between the fruit slices but does not overflow the crust.
  11. Bake: Bake for 35 to 40 minutes. The Kuchen is done when the edges are lightly golden and the custard centre is set but still has a slight, barely perceptible wobble (like set jelly).
  12. Cool Completely: Transfer the Kuchen to a wire rack. It is vital to let the Kuchen cool completely (at least 2 hours) before slicing to allow the custard to fully firm up.