1. Preheat oven to 350 degrees F. Grease a 10" springform tart pan. 2. YEAST SHELL: 3. 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. 4. 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. 5. Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume. 6. Place risen dough onto a lightly floured surface and knead it again. 7. Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan. 8. FILLING: 9. 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. 10. Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes. 11. GLAZE: 12. 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. ---------------------------------------------------------------------------
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