This is a wonderful way of making use of peaches when in season. They are baked in a buttery sweetcrust pastry with a creamy egg custard.
I have tried this recipe and there is a few problems. It says: 200g caster sugar - divided, but you only use 2 tablespoons of one of the divides. 200g minus 2 tablespoons is excessive to cover the peaches, I didn't use this much. Also when whisking the eggs and cream, to what consistancy before pouring over peaches? I whisked to mix and when cooked for 40 mins (goden brown), it wasn't wobbly when i switched the oven off, but when came to cut it after cooling, the cream was runny and the tart fell appart. The pieces tasted lovely, but a runny mess. There is no advice how to check if the tart is cooked. Please don't assume everyone is a great cook and will know how to cook when you write a recipe. I would not recommend, don't waste your time,money & ingredients. - 14 Sep 2013
I lost my 40 year plus peach kuchen recipe, this is identical to mine except my old recipe called for sour cream in place of whipping cream. I use lite sour cream and fresh nutmeg on top. Sour cream gives it a wonderful flavor. - 03 Aug 2005 (Review from Allrecipes US | Canada)
I would have added cinnamon and more butter to the crust and sliced the peaches rather than halve them. Otherwise, this was very good. *Tip- to peel peaches, dip them in boiling water for 30-60 seconds then dunk in ice cold water then peel. Very easy. - 05 Jul 2006 (Review from Allrecipes US | Canada)