Cherry Cashew Crumble Tart

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.