Kirschstreusel (German Cherry Streusel Tart)

• YEAST SHELL
• flour↗1 1⁄2 cups
• ounce of a cake yeast (half a cake, can be subbed with packet yeast per packet directions)↗1⁄3 ounce
• sugar↗2 tablespoons
• pinch salt↗1
• butter↗2 tablespoons
• milk↗1⁄3 cup
• flour, for kneading↗
• FILLING
• lb tart cherries, pitted (drained canned cherries could be used instead)↗1 lb
• ounces butter, cut into small pieces (one stick)↗4 ounces
• flour↗1⁄2 cup
• sugar↗4 ounces
• GLAZE↗
• cups powdered sugar, sifted↗1 1⁄2 cups
• teaspoon vanilla extract↗3⁄4
• tablespoons water or 2 -3 tablespoons milk↗2 -3

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.

5. 5

   Place risen dough onto a lightly floured surface and knead it again.

6. 6

   Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.

7. 7

   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.

8. 8

   Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.

9. 9

   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.