Ingredients

For the Shell:-
1. All purpose flour (1 1/2c)
2. almond extract (1/4tsp)
3. vanilla extract (1/2tsp)
4. egg (1large)
5. light brown sugar (2tbsp)
6. granulated sugar (1/3c)
7. unsalted butter (1stick about 1/2c)
8. salt (3/4tsp)
9. double acting baking powder (1tsp)

For Filling:-
1. Currant jelly, melted or cooled (1/4c)
2. raspberries (1/2pint)
3. sugar (2tbsp)
4. ripe peaches (2 firm)

Method of preparation:-
1. For shell; take a saucepan of medium size, place it over moderate heat. Heat butter in it until it gets changes to golden brown avoids it from burning.

2. Take off the pan from heat and keep it to cool and then chill it. Before using the butter, keep it at room temperature until it gets softened.

3. Take a bowl, cream brown butter, brown sugar and granulated sugar in it and then beat egg, almond extract and vanilla in it. Sift flour, salt and baking powder into the bowl and beat it to form soft dough.

4. Place the dough in refrigerator for 30 minutes to chill. Take a tart pan of 9-inch, press the dough on the bottom and the sides of the pan.

5. For filling; take a saucepan, boil water in it and then blanch peaches in it for about 1 minute. Drain them and then refresh them under cold water.

6. Now peel the peaches, halves them and cut the halves into 1/8 inch thick slices. Keep aside the rest half for another use. Place the slices of peaches in the shell by overlapping slightly.

7. Then sprinkle the sugar over the peaches and place the shell in oven and bake it for about 20 minutes at 375 degrees F. Place the raspberries over the peaches and then bake the kuchen for about 10 minutes more.

8. Now take out kuchen from oven and place it on rack to cool and brush it with jelly. Keep it to cool for about 15 minutes and then serve it warm or at room temperature.