This fresh fruit kuchen is sort of a cross between a flan and a fruit-filled pancake. It’s not too sweet, and is delicious as a dessert or even for breakfast or brunch! If you don’t have fresh apricots, feel free to substitute sliced peaches or nectarines.
For Crust:
In a food processor bowl, combine:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter
1 tablespoon powdered sugar
Process until fine crumbs form.
Add: 2 tablespoons whipping cream.
Pulse 2 or 3 times, until uniform crumbs form. Press the mixture onto the bottom of a 9-inch quiche dish with straight fluted sides (at least 2 inches deep) or 10-inch springform pan with a tight-fitting bottom. Bake at 375°F for 15 minutes. Remove from oven and cool slightly.
For Fruit Mixture:
Combine in a bowl:
1/2 cup flour
1/2 cup sugar
3 cups fresh apricots, sliced (sliced peaches can also be used)
Combine flour and sugar, then add apricot slices. Toss to coat apricots. Pour fruit mixture over the crust, and using fingers, arrange apricots and flour mixture evenly over the crust.
For Filling:
In food processor bowl, combine:
1 cup sugar
1 tablespoon all-purpose flour
4 large eggs
1 cup whipping cream
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Process until ingredients are just combined. (Don’t over-process.) Pour custard mixture over apricots. Bake at 375°F for 40-45 minutes, or until puffed and lightly browned.
Dust with powdered sugar before serving. Serve warm or chilled. Store in the refrigerator.
