Kirschstreusel German Cherry Streusel Tart
Indulge in the sweet, crumbly perfection of Kirschstreusel, a traditional German Cherry Streusel Tart that’s bursting with flavor and texture. This delightful dessert combines a buttery, flaky crust with a luscious cherry filling infused with hints of cinnamon and vanilla. Topped with a golden, crumbly streusel made from brown sugar and cold butter, every bite delivers a satisfying crunch paired with fruity sweetness. Ideal for showcasing fresh or jarred cherries, this tart is simple to prepare yet irresistibly elegant, perfect for gatherings or casual indulgence. Serve it slightly warm or at room temperature with a dusting of powdered sugar for a charming, rustic finish. Whether you're a fan of German baking or just love desserts with vibrant fruit flavors, this cherry tart is a must-try!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams unsalted butter, cold and cubed
- 100 grams granulated sugar
- 1 large egg
- 1 pinch salt
- 500 grams cherries (fresh or jarred, pitted)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 75 grams light brown sugar
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan with removable bottom.
To make the crust, combine the flour, granulated sugar, and salt in a large mixing bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit the tart pan. Press the dough evenly into the pan and trim off any excess. Prick the bottom with a fork to prevent bubbling.
To prepare the cherry filling, combine the pitted cherries, cornstarch, lemon juice, cinnamon, and vanilla extract in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 5-7 minutes. Let it cool slightly.
For the streusel topping, mix the flour, brown sugar, and cold butter in a bowl. Use your fingers or a pastry cutter to create pea-sized crumbles.
Spread the cherry filling evenly over the prepared crust. Sprinkle the streusel topping generously over the cherry layer.
Bake the tart in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Cool the tart in the pan for at least 15 minutes before removing the outer ring. Let it cool completely before slicing.
Dust with powdered sugar if desired and serve at room temperature or slightly warm. Enjoy!
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 478.6 g | 174% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 255.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 218 mg | 17% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
