Bring the margarine to room temperature and mix until fluffy. Add the sugar and mix together.
Add the yogurt to Step 1 and mix well. Add the pancake mix and cinnamon and combine until crumbly. Set aside 1/3 of the mixture.
Chill the crumble mixture you set aside to use as topping. Bring the remaining mixture together, wrap in plastic wrap, and chill in the refrigerator.
Remove the seeds from the cherries.
Grease the tart pan with margarine. Press 2/3 of the tart dough into the pan. Use a fork to prick holes in the dough. Arrange the cherries on top of the tart crust, leaving no gaps.
Sprinkle the chilled tart crust dough over the top of the tart. Lightly press down on the cherries, then top with the chopped walnuts.
Bake in an oven at 180°C for 45-50 minutes. Once it starts to brown, top with aluminum foil to prevent burning while continuing to bake.
Once cooled, remove from the pan, wrap in plastic, and chill in the refrigerator.
I also baked it in a square pan.
Here, I used strawberries instead of cherries.
Strawberry crumble tart!
Story Behind this Recipe
I received a lot of cherries, so I made an easy tart using pancake mix.
If you can't get the crumble dough to get crumbly, add a little bit cake flour at a time until it reaches desired texture. If you bake the tart well, it should firm up nicely. But, since the recipe uses pancake mix, it will be on the soft side.