Kirschstreusel German Cherry Streusel Tart Recipes

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KIRSCHSTREUSEL (GERMAN CHERRY STREUSEL TART)



Kirschstreusel (German Cherry Streusel Tart) image

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.

Provided by Muffin Goddess

Categories     Tarts

Time 1h30m

Yield 1 tart

Number Of Ingredients 14

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

Steps:

  • 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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