Easy Cherry Crumble Tart

Grease a 26 cm (10 inch) tart pan with butter and dust with flour

In a bowl, sift flour and baking powder

Add sugar and vanilla sugar, then mix

Cut cold butter into small pieces and add to the flour mixture

Rub the ingredients between your hands until a sandy texture forms

Add eggs and knead until crumbs form

Reserve one third of the dough in the refrigerator for the streusel topping

Form the remaining dough into a ball, then chill both portions for at least 30 minutes

Drain the cherries, reserving the juice

In a small saucepan, bring two-thirds of the reserved cherry juice to a boil

In a small bowl, mix the remaining cherry juice with cornstarch and sugar until smooth

Once the juice is boiling, gradually whisk in the cornstarch mixture, stirring constantly until thickened

Remove from heat, add the drained cherries and cinnamon

Let the filling cool slightly

Preheat oven to 180°C (350°F) conventional or 160°C (320°F) convection

On a floured surface, roll out the chilled dough to about 5 mm (1/4 inch) thickness

Transfer the dough to the prepared tart pan and press gently into the bottom and sides

Form a 3 cm (1 inch) high edge, then trim excess dough with a sharp knife

Prick the bottom of the crust with a fork

Spread the cooled cherry filling over the crust

Sprinkle the reserved streusel dough over the filling

Bake for 30-40 minutes until the streusel is golden and the filling is bubbling

Let cool before serving