For the filling: 2 firm-ripe peaches 2 tablespoons sugar 1/2 pint raspberries 1/4 cup currant jelly, melted and cooled Make shell: In small saucepan cook butter over moderate heat until golden brown, being careful not to let it burn, let cool, and chill until no longer liquid. The butter may be browned 1 day in advance and kept covered and chilled. Let it soften at room temp before using. In a bowl cream together browned butter, granulated sugar, brown sugar and beat in the egg, vanilla, almond extract. Into the bowl sift the flour, the baking powder, and the salt and beat the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim. Make the filling: In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375° F. for 20 minutes. Arrange raspberries decoratively over peaches and bake kuchen for 10 minutes more. Transfer to a rack, brush fruit with jelly, and let cool for 15 minutes. Remove pan rim and serve warm or room temp. dess 14