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: 1 hr 30 mins
• 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

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.