Kirschstreusel German Cherry Streusel Tart Recipes

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

Steps:

• 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.

Steps:

• Heat oven to 375°.
• Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
• Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
• Combine sugar and cornstarch in a bowl, set aside.
• Whisk egg yolks in a bowl until slightly thickened.
• Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
• Pour mixture into saucepan.
• Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
• Remove from heat; add butter, liquor and vanilla.
• Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
• Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
• Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
• Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
• Chill tart uncovered for at least 2 hours before serving.