Cherry Crumble Tart

Name: Cherry Crumble Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 750 g fresh or 1 1/2 glasses (720 ml each) Cherries; 300 g Flour; 1 TEASPOON Baking Powder; 125 g + 1-2 Tbsp Zucker; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter; 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

750 g fresh or 1 1/2 glasses (720 ml each) Cherries
300 g Flour
1 TEASPOON Baking Powder
125 g + 1-2 Tbsp Zucker
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
125 g Butter
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp Fat and flour

Directions

1
Wash, de-stem and pit fresh cherries. Grease a tart or pie dish (26 cm Ø) and dust with flour. Quickly knead flour, baking powder, 125 g sugar, vanillin sugar, salt, egg and butter in flakes with your hands to form a crumbled dough.
2
Spread approx. 2/3 of the dough in the form and press down as a base. Sprinkle with breadcrumbs. Spread cherries on top and sprinkle with 1-2 tablespoons of sugar. Sprinkle the rest of the crumbled dough as crumble on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
3
Let it cool down.