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.
Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
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.
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.
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.