Poppy Seed Tart
Sadly, I grew up in a country with no real poppy seed tradition, and the only traditional poppy seed pastry contained a relatively disgusting poppy seed mix. Also, as a kid, the sight of that dark and unfamiliar filling inside my favourite shortbread-like filled cookie didn’t really help. So I gave poppy seeds up for almost 30 years! How sad! Luckily, my mom’s cheese cakes and vanilla roulades made up for it and I didn’t feel deprived, haha.
I re-discovered the poppy seeds and the great flavour, scent and crunchy texture they add to pastries and desserts, when I first visited Hungary, and ever since I’m trying to get more and more of it every time I visit. I’m Looking forward to the next visit, so I can try some more local poppy seed delicacies. In the meantime, I’m trying every recipe I find in order to make up for the lost years.
Pastry:
- 125g plain flour
- 60g butter, softened, not melted
- 1 tsp baking powder
- 60g caster sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 egg
I normally use a food processor to prepare the pastry, even though a bowl and a pair of hands can do the job perfectly fine.
(1) Place the ingredients in a food processor and process until the pastry draws together in a ball
(2) If it feels too sticky, you can add some flour. If it feels too dry, though, you can add some water and further process
(3) Roll out the pastry and set aside
The filling:
- 500ml milk
- 75g butter
- 100g semolina
- 100g poppy seeds
- 75g caster sugar
- 1 tsp vanilla extract
- 1 eggs
- 50g curd cheese (alternative: Quark)
- 25g ground almonds
- 1/2 pear, peeled and grated
(1) Place the milk and the butter in a saucepan and bring to the boil
(2) Gradually stir in the semolina and poppy seeds
(3) Simmer over a low heat for 10-15 minutes, stirring occasionally until the mixture becomes very thick and somewhat stable
(4) Remove from the heat and set aside to cool for at least 10 minutes
(5) Preheat the oven to 180c
(6) Roll out the pastry dough and fit it into the tin
(7) Bake blind for 10 minutes
(8) Remove the baking beans and bake for further 5 minutes, then remove the tin from the oven
(9) Stir together the sugar, vanilla, eggs, cheese and almonds into the cooled poppy seed-semolina mixture
(10) Stir in the grated pear and mix well
(11) Pour the mixture evenly into the pastry base
(12) Place the tin in the oven and bake for 40-45 minutes
Serving:
Allow the cake to cool before serving.
The cake can be kept in the fridge for approximately 3-4 days.
When serving, dust some icing sugar before serving. Goes great with vanilla ice cream.
Tags: poppy seeds, tart