Cherry Cashew Crumble Tart
Cherry Cashew Crumble Tart - Traditional sheet cake for the whole family: juicy, crisp and summery
Healthy, because
Even smarter
Nutritional values
This crumble might taste like an indulgence, but is actually very low in fat, sugar and cholesterol.
If you're making this dessert not during cherry season, use frozen sour cherries instead. Plums also go great in this crumble.
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 9 mg |
Ingredients
- Ingredients
- ¾ cup milk
- ¼ cube Yeast
- 11 ozs Pastry flour (plus more for dusting)
- 4 ozs cane sugar
- 3 ozs Cultured butter (room temperature)
- 1 pinch salt
- 2 ⅕ lbs Sour cherry
- 1 lemon
- 2 ozs roasted, salted Cashews
- 4 ozs Whole wheat flour
Kitchen utensils
Preparation steps
Heat milk until lukewarm in a small pot. Remove from heat, crumble in the yeast and stir thoroughly. Cover and let stand for about 10 minutes.
Meanwhile, set 1 tablespoon pastry flour aside. Place remaining pastry flour in a mixing bowl, make a well in the middle, and pour in 1-ounce sugar. Scoop 1-ounce butter with a teaspoon into small portions and place on the edge of flour. Add salt.
Pour the yeast-milk mixture into the well and knead with the dough hook of a mixer to a smooth, elastic dough. Cover with a kitchen towel and let rise for about 40 minutes in a warm place.
Meanwhile, rinse cherries, drain and pit. Rinse lemon with hot water, wipe dry, grate half of the lemon zest finely and mix with sour cherries.
Grease a baking sheet with 2 teaspoons butter. Put the dough on a lightly floured surface and knead for about 2 minutes with your hands.
Shape the dough into a rectangle that is about 3/4 inch larger than the baking sheet and roll out. Place on the baking sheet and lightly press into the edges.
Mix sour cherries with approximately 1 ounce of sugar and the reserved flour and sprinkle evenly over the dough. Cover and let rise for about 20 minutes.
Meanwhile, chop cashews finely and combine with whole-wheat flour in a mixing bowl. Add remaining sugar, 2 tablespoons cold water and remaining butter and process with the hand mixer to crumble.
Sprinkle cashew mixture over the cherries. Cover with a sheet of parchment paper and bake on the middle rack of preheated oven at 400°F for about 35 minutes. Let cool on a wire rack, then cut into pieces to serve.
