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    You are in: Home / Recipes / Kirschstreusel (German Cherry Streusel Tart) Recipe
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    Kirschstreusel (German Cherry Streusel Tart)

    Kirschstreusel (German Cherry Streusel Tart). Photo by cookiedog

    1/2 Photos of Kirschstreusel (German Cherry Streusel Tart)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Muffin Goddess's Note:

    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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    Ingredients:

    Yield:

    tart

    Units: US | Metric

    YEAST SHELL

    FILLING

    • 453.59 g tart cherries, pitted (drained canned cherries could be used instead)
    • 113.39 g butter, cut into small pieces (one stick)
    • 118.29 ml flour
    • 113.39 g sugar

    GLAZE

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
    2. 2
      YEAST SHELL:.
    3. 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. 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. 5
      Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
    6. 6
      Place risen dough onto a lightly floured surface and knead it again.
    7. 7
      Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
    8. 8
      FILLING:.
    9. 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. 10
      Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
    11. 11
      GLAZE:.
    12. 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.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on June 27, 2010

      55

      Absolutely stellar! I will make this again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kirschstreusel (German Cherry Streusel Tart)

    Serving Size: 1 (1285 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3397.8
     
    Calories from Fat 1089
    32%
    Total Fat 121.0 g
    186%
    Saturated Fat 75.2 g
    376%
    Cholesterol 316.2 mg
    105%
    Sodium 1253.1 mg
    52%
    Total Carbohydrate 555.5 g
    185%
    Dietary Fiber 12.5 g
    50%
    Sugars 350.0 g
    1400%
    Protein 33.9 g
    67%

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