With a thin layer of crumbly dough, and a generous amount of poppy seeds filling, this tasty tart will delight anyone who is fond of poppy seeds. Their unique nutty flavor is enhanced even more with the addition of almond flour; while the lemon, strawberry jam and raisins balance it with their subtle acidity. Try it and enjoy.
* Poppy seeds tend to get rancid quickly, so it is best to buy them whole and grind them just before using, as shown here.
* The amount of filling given here is enough for two tarts. The remaining filling can be kept in the fridge for up to a week, or frozen for up to a month. However, you can also choose to cut the ingredients quantities in half and cook a smaller portion.
Makes: 1 rectangle tart (14″ x 4.5″/35cm X 11cm)
Prep time: 30 minutes
Cooking time: 20 minutes
Chilling time: 1 hour and up to overnight
Baking time: 55 minutes
For the filling: (enough for 2 tarts, see notes)
2¼ cup (12 oz/340 grams) fresh blue poppy seeds (see notes)
1¼ cups sugar
2 cups milk
1 Tbs lemon juice
1 Tbs lemon zest
1/3 cup golden raisins
3 Tbs smooth strawberry jam/jelly
½ cup almond flour
1 Tbs butter
For the dough:
1 cup flour
½ cup almond flour
1 Tbs sugar
½ stick (55 grams) butter, cold, cut into small cubes
1-2 Tbs cold water, as needed
1. The filling: finely grind the poppy seeds in a spice grinder. Place in a medium pot and add the milk, lemon juice, lemon zest, raisins and jam. Mix and bring to a boil, over medium-high heat. Lower the heat to medium-low and cook for about 15 minutes, mixing occasionally. Add the almond flour, mix and cook for 5 minutes longer. Remove from the heat, add the butter and mix until it melts. Cool to room temperature and place in the fridge for an hour.
2. The dough: place the flour, almond flour, salt, sugar and butter in a food processor bowl, fitted with the metal blade. Process briefly to a crumbly mixture, and add 1 Tbs cold water. Transfer the mixture to a bowl and knead briefly, adding a bit more water if needed, to form dough. Cover with wax paper and place in the fridge for an hour.
3. When ready to bake, preheat the oven to 350F (175C). Roll the dough on a floured work space, to a rectangle a bit bigger than the size of the pan. Place the dough in the pan, press the sides and cut off the surplus dough. Cover with baking paper and beans and bake for 15 minutes.
4. Take out of the oven and remove the baking paper and beans. Add 2 cup of the filling and level the top with a spatula.
5. Bake for 40 minutes, until the filling is set. Transfer the tart to a rack and let stand for 5 minutes, before carefully removing the pan. Cool to room temperate before cutting.