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.
Notes:
* 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
Ingredients:
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
Dash salt
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 sugar, 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.
This sounds so good, I love poppy seeds in baking. 👌
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Thank you Myra, I’m glad you liked the recipe. I’m also a big fan of poppy seeds in baking, so wanted a tart with as much of it as possible! 🙂
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Any poppy seeds I have left over after making Hamentaschen will go into this tart, Ronit! It promises to be totally yummy.
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Thank you Dolly, I’m glad you liked the tart. My “problem” with Hamentaschen is that they have more dough than poppy seeds filling, so I decided to come up with this alternative! 🙂
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I suspected there was some kind of connection with Hamentaschen, but filling is supposed to be hidden, and there is a symbolic reason for it. In my yeast dough Hamentaschen, though, there is plenty of filling, and it is completely hidden, not like in the American cookie dough ones that have an opening on top. It’s a time-and-labor-intensive process, though, so I am glad it only comes once a year! Happy and joyful Purim to you!
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Sounds good!
Happy Purim to your too! חג שמח! 🙂
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Thank you!
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Such an interesting tart with poppy seeds filling👍 definitely a winner recipe 👌
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Thank you Jyo, I’m glad you liked the recipe. I’m a big fan of poppy seeds, so this one is my favorite. 🙂
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Wow! What a brilliant combination of poppy seeds & raisins. I just love this delicious tart.
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Thank you Megala, I’m glad you liked the tart. It indeed was very delicious. 🙂
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Except for the poppy seeds your tart sounds delicious. You always make such great desserts/breads that I wish I could try a piece or at least a bite. I am very curious as to the flavor… 🙂
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Thank you Judi, it’s so nice to hear. 🙂
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What an interesting filling, Ronit! I love poppy seeds and the other components sound perfect to enhance the flavour.
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Thank you Irene, I’m glad you liked the recipe. The poppy seeds flavor is very pronounced in this filling, so it’s definitely for those who love them. 🙂
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I just love this!!
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Thank you, I’m glad to know. 🙂
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Poppy seeds are really a treat, though I’m lazy and use the canned filling in Hamantaschen.
best… mae at maefood.blogspot.com
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I do prefer freshly cooked, but agree poppy seeds filling is a treat even when canned. 🙂
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Poppy seeds with raisins… . sounds like you are preparing some Indian sweet… delicious tart!!!
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Thank you Deeksha, I’m glad you liked the tart. This combination is indeed so tasty, and is also popular in East Europe. 🙂
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Through your post my general knowledge got better thank you !
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I also learn so much from yours! 🙂
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They look wonderful.
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Thank you Paul. 🙂
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Reblogged this on Les pérégrinations de Liondors.
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