Kirschstreusel (German Cherry Streusel Tart)

“Tart cherries and a streusel topping in a yeast-based shell. Adapted from Culinaria Germany, with the addition of a powdered sugar glaze for drizzling. Cook time includes rising time for the dough. Untried by me, posted for ZWT.”
READY IN:
1hr 30mins
YIELD:
1 tart
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
  2. YEAST SHELL:.
  3. Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it.
  4. Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough.
  5. Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
  6. Place risen dough onto a lightly floured surface and knead it again.
  7. Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
  8. FILLING:.
  9. Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries.
  10. Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
  11. GLAZE:.
  12. In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.

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