Go Back
Print
Sour Cherry Mint Streusel Tart

Sour Cherry Mint Streusel Tart

Course Dessert
Cuisine German
Keyword cherry mint cake, cherry streusel tart, sour cherries, streusel, streusel tart
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 3+3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks 1 cup unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons freshly grated lemon zest
  • 24 oz jar of sour cherries or 1 lb of fresh washed, de-stemmed, and pitted sour cherries
  • 1 cup cherry preserves or jam.
  • 1/2 cup chopped fresh mint leaves plus a few whole for garnish

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 10-inch tart form.
  3. Whisk together the flour, baking powder, and salt.
  4. In a mixer cream together the butter and sugar. Beat about 3 minutes.
  5. Add the egg and the vanilla extract.
  6. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on and beat until thoroughly combined.
  7. Slow the mixer down. Add half the dry ingredients and mix to combine.
  8. Add the other half of the dry ingredients and mix until streusel forms.

  9. Fold in the chopped mint.

  10. Lightly press 2/3 of the mixture (use a kitchen scale for precise measurement) into the prepared tart form.
  11. Place the pan in the oven and bake for 10 minutes. Remove from oven and set aside.

If you are using pitted sour cherries from a jar:

  1. Drain the cherries – reserve the juice for later use if you like.
  2. Place the drained cherries in a bowl.
  3. Heat the cherry jam until warm and mix with the cherries.

If you are using fresh cherries:

  1. Mix the pitted cherries with the jam.
  2. Fill the tart with the sour cherry mixture.
  3. Mix the chopped mint leaves with the remaining 1/3 of the streusel.
  4. Sprinkle the mint streusel over the top of the cherries.
  5. Replace the pan in the oven and bake for another 20 minutes.
  6. Remove from oven. Let cool. Garnish with additional mint leaves.
  7. Cut and serve.