Kirschstreusel (German Cherry Streusel Tart) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. 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 |
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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