Ingredients
Units
dough,
- 250 grams of all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 125 grams of butter at room temperature (8 tablespoons)
- 1/2 cup granulated sugar
- 1 egg
- grated lemon
- 1/3 cup cold water
filling,
- 2 large ripe peaches and cut into wedges
- 1 cup milk, whole preferred
- 1/3 cup sugar
- 1 egg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- peach jam or powdered sugar
Instructions
- Preheat oven to 350F or 180C. Grease an 8″ cheesecake pan (removable ring)
- For the dough: Beat the butter until creamy, add sugar and beat until this is all incorporated. Add the lemon zest and egg, and mix.
- Add the flour and baking powder, mix, add water, and mix to obtain a soft dough. Transfer to the pan and spread with your fingers. Prick with a fork and bake for 15 minutes until lightly browned.
- Whisk the milk, sugar, egg, cornstarch, and vanilla in the same bowl. Wash and chop the peaches.
- Take the dough out of the oven, flatten gently with a spoon, then pour the cream on top and distributing peach slices starting from the edge inward concentrically.
- Bake for 45-55 minutes until browned and the center does not giggle.
- Heat the jam in the microwave to make it easier to spread it, “paint” the peaches with jam and let it cool. Unmold (pass a knife around the edge before opening the ring) and sprinkle with powdered sugar before serving.
- Serve warm or cold.
- Keep refrigerated.
Notes
Recipe adapted from the book “Manos del Sur”.
- Prep Time: 45 minutes
- Cook Time: 1 hour and 10 minutes
- Category: Kuchen
- Method: Oven-baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 24.2 g
- Sodium: 31.6 mg
- Fat: 12.3 g
- Saturated Fat: 7.1 g
- Carbohydrates: 47.6 g
- Fiber: 1.3 g
- Protein: 5.2 g