• Grease and flour an 11-inch tart pan with a removable bottom. Set aside.

  • For crust: In a medium bowl, stir together the flour, granulated sugar, baking powder, salt and the 1/4 teaspoon nutmeg or mace. Using a pastry blender or 2 knives, cut in the 1/4 cup butter till mixture resembles coarse crumbs. Make a well in the center; add milk and egg all at once to the flour mixture. Stir just till moistened and dough clings together (batter should be lumpy).

  • Spread batter into the prepared pan. Halve any large slices of frozen peaches. Arrange peach slices on top in a single layer.

  • For topping: In a small saucepan, combine brown sugar, corn syrup, the 1 tablespoon butter, lemon juice and the 1/4 teaspoon nutmeg or mace. Bring to boiling. Quickly drizzle over peach slices.

  • Bake in a 350° F oven for 30 to 35 minutes or till a toothpick inserted in the center comes out clean. Cool kuchen in pan on a wire rack for 15 minutes. Remove the sides of the pan. Serve warm.

Nutrition Facts

240 calories; 7 g total fat; 39 mg cholesterol; 218 mg sodium. 42 g carbohydrates; 3 g protein;