Cherry Crumble Tart

Name: Cherry Crumble Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Almond kernels with skin; 250 g soft butter; 250 g + 2 tablespoons sugar; 450 g + 2 tablespoons flour; 1 TEASPOON Cinnamon powder; 1 kg Cherries; 3 TABLESPOONS Cherry Jam; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Almond kernels with skin
250 g soft butter
250 g + 2 tablespoons sugar
450 g + 2 tablespoons flour
1 TEASPOON Cinnamon powder
1 kg Cherries
3 TABLESPOONS Cherry Jam
7-10 Tbsp Grease
7-10 Tbsp Icing sugar

Directions

1
Roughly chop the almonds. Knead butter, 250 g sugar, 450 g flour, almonds, cinnamon and 2 tablespoons water first with the dough hooks of the hand mixer, then with your hands to crumbles.
2
Wash the cherries, drain well and stone them. Mix cherries, 2 tablespoons sugar, jam and 2 tablespoons flour.
3
Spread about 2/3 of the crumbles as a base into a greased tart tin (28 cm Ø) with lift-off base and press down evenly. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) prebake for about 10 minutes. Remove, spread the cherry mixture on the base and sprinkle the remaining crumbles over it, continue baking at the same temperature for approx. 40 minutes.
5
Remove from the oven and let it cool on a cake rack for about 30 minutes. Carefully remove from the mould, place on a plate and allow to cool. Dust with icing sugar before serving.