Chop the walnuts (chop or see photo). A few coarser pieces are welcome. Whip the sugar, 1 sachet of vanilla sugar and 120 g butter until creamy. Mix flour with baking powder, sieve and add to the butter mixture together with the egg. Mix everything with the paddle until finely crumbly and then knead with your hands to make crumbles.
Preheat the oven to 180 ° O / bottom heat. Pour 3/4 of the crumble into the mold and press firmly without the edge. Spread the cherry filling on top.
Mix the remaining crumble with 2 packs of vanilla sugar, 20 g butter and the chopped walnuts with the paddle and knead again with your hands to make crumble. Spread them over the filling up to the edge.
The baking time is 35 minutes on the 2nd rack from the bottom. After baking, dust the still warm tart with icing sugar and let it cool down. Then lift it out of the mold with the help of the paper strips, place on a plate and pull out the strips.
If the tart is not consumed in its entirety straight away, keep it open (possibly only lightly covered) at room temperature. This way, the crumbles stay as crispy as they are freshly baked for a few days.