Kirschstreusel (German Cherry Streusel Tart) - cooking recipe

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

Preparation

Preheat oven to 350 degrees F. Grease a 10\" springform tart pan.
YEAST SHELL:
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.
FILLING:
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.
GLAZE:
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.