Dakota Kuchen

Source: Prairie Californian

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 2 kuchen

Total time: 1 hour 45 minutes

INGREDIENTS

Crust:

• 1 ¼ tsp active dry yeast
• 1 Tbsp warm water
• ¾ cup milk
• 1 egg
• ¼ cup sugar
• ½ tsp salt
• 2 Tbsp vegetable oil
• 2 ⅓-3 cups flour

Filling:

• 2 eggs
• ½ cup sugar
• 2 cups heavy cream
• 1 ½ Tbsp flour
• Dash of salt
• 2 cups thinly-sliced fruit of choice

Topping:

• 1 cup sugar
• 1 cup flour
• ½ cup butter

DIRECTIONS

• In a large bowl, dissolve the yeast in warm water and let sit until foamy.
• In the meantime, heat the milk in a small saucepan until it boils, then reduce the heat. A film should form over top. Remove from heat and add in the sugar, salt, egg, and oil. 
• Add the milk mixture to the yeast, then stir in 2 ½ to 3 cups of flour—enough to form a soft dough.
• Oil a bowl and let the dough rise, covered, in a warm place until doubled in size, about 30 minutes.
• Divide the dough in half and roll out each to ¼” thick. Grease two pie plates and press the dough into each one so that it covers the bottom and comes about halfway up the sides. Set aside to rise again for 10-15 minutes.
• Arrange a thin layer of your chosen fruit over the crust and set aside while making the rest of the filling.
• In a large saucepan over medium heat, combine the filling egg, sugar, cream, and flour and heat, whisking frequently, until thickened.
• Pour about 1 cup of the custard filling over each crust. 
• Preheat the oven to 350 degrees F.
• In a small bowl, combine the sugar, flour, and butter until crumbly. Sprinkle it over top of each tart.
• Bake the kuchen for 20-30 minutes, until crust is golden. The custard will set as it cools. 
• Let them sit in the pans for 5 minutes, then remove to wire racks and let cool before slicing and serving.