Kuchen arrived in southern Chile with German immigrants in the 19th century and became a national favorite. This version layers a tender, buttery shortcrust with fresh seasonal fruit and a cinnamon-sugar sparkle, finished with a warm jam glaze — perfect with afternoon coffee.
Butter, fruit, and a sweet glaze
The crust is crisp and buttery, the fruit turns soft and jammy as it bakes, and the apricot glaze gives everything a beautiful shine. It’s simple, rustic, and utterly moreish — the kind of tart you keep slicing ‘just one more piece’ from.


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