Kirschstreusel (German Cherry Streusel Tart)

Name: Kirschstreusel (German Cherry Streusel Tart)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 tart
Ingredients: 1 1/2 cups flour; 1/3 ounce of a cake yeast (half a cake, can be subbed with packet yeast per packet directions); 2 tablespoons sugar; 1 pinch salt; 2 tablespoons butter; 1/3 cup milk; flour, for kneading; 1 lb tart cherries, pitted (drained canned cherries could be used instead); 4 ounces butter, cut into small pieces (one stick); 1/2 cup flour; 4 ounces sugar; 1 1/2 cups powdered sugar, sifted; 3/4 teaspoon vanilla extract; 2 -3 tablespoons water or 2 -3 tablespoons milk

Submitted by Muffin Goddess

"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."

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photo by Stephanie Y.

Ready In:: 1hr 30mins
Ingredients:: 14
Yields:: 1 tart

ingredients

YEAST SHELL
1 ¹⁄₂ cups flour
¹⁄₃ ounce of a cake yeast (half a cake, can be subbed with packet yeast per packet directions)
2 tablespoons sugar
1 pinch salt
2 tablespoons butter
¹⁄₃ cup milk
flour, for kneading
FILLING
1 lb tart cherries, pitted (drained canned cherries could be used instead)
4 ounces butter, cut into small pieces (one stick)
¹⁄₂ cup flour
4 ounces sugar
GLAZE
1 ¹⁄₂ cups powdered sugar, sifted
³⁄₄ teaspoon vanilla extract
2 -3 tablespoons water or 2 -3 tablespoons milk

directions

Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
YEAST SHELL:
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.
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.
Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
Place risen dough onto a lightly floured surface and knead it again.
Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
FILLING:
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.
Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
GLAZE:
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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Reviews

Absolutely stellar! I will make this again for sure!

imangeleen_11527645
Wow! I Decided to make this after Random Rachel's choice for her favorite recipe of the ZWT6. Now I know why! I used 14 oz. of defrosted, previously frozen dark sweet cherries and 2 oz. of frozen raspberries. I was so anxious to eat it that I glazed it a little early, but when a tart smells so good how could I resist. I was thrilled with the results! I noticed that the servings says 1 tart. Which is accurate because I'm not sure I can stop at 1 piece! Thanks Muffin! Made for ZWT 6 by an Unruly Under the INfluence!

Stephanie Y.
This was amazing! I thought the yeast crust would be a little weird - it was perfect! I had to use two 15 oz cans of drained cherries to cover the crust of my 10" spring form pan. (I'm glad I picked up the extra can!) For ZWT6 N.

Random Rachel

RECIPE SUBMITTED BY

Muffin Goddess

Norwood, 0

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