Silesian Poppy Tart
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 cups sugar
- 1 1/4 cups butter, softened
- 3 large eggs
- 1 tsp pure vanilla extract
- Pinch of salt
- 1 quart (1 liter) milk
- 5 1/2 oz (150g) butter
- 1/2 cup semolina
- Scant 1 cup poppy seeds, ground in a coffee grinder
- 4 oz (115g) farmer's cheese
- 1 ripe pear, peeled, cored, and grated
- 1/3 cup almond flour (almond meal)
- 1/2 cup raisins
- Confectioners sugar, for sifting
- 11 in (28cm) springform pan
- Sift the flour and baking powder together into a bowl.
- Add 2/3 cup of the sugar, 9 tbsp of the butter, 1 beaten egg, 1/2 tsp of the vanilla, the salt, and 4 tsp water.
- Work with a wooden spoon until the dough comes together.
- Bring the milk and remaining 1 tbsp butter to a simmer in a saucepan over medium heat.
- Whisk in the semolina and poppy seeds.
- Reduce the heat to medium-low and simmer, stirring occasionally, about 20 minutes, until the mixture is thick.
- Let cool for 10 minutes.
- Preheat the oven to 350F (180C).
- Lightly butter an 11in (28cm) springform pan.
- Roll out half of the dough into an 11in (28cm) round and fit into the bottom of the pan.
- Roll out the remaining dough into a long strip about 1 1/4 in (3cm) wide and line the sides of the pan.
- Stir 2/3 cup plus 2 tbsp sugar, 2 eggs, and 1/2 tsp vanilla with the farmer's cheese, pear, almond flour, and raisins into the cooled poppy seed mixture.
- Spread evenly in the pan.
- Bake for about 1 hour, until the pastry edge is golden brown and the filling looks set.
- Let cool for 30 minutes on a wire cake rack.
- Loosen the tart from the sides of the pan with a knife, then remove the sides.
- Sift confectioner's sugar over the tart and serve warm or cool completely.
flour, baking powder, sugar, butter, eggs, vanilla, salt, liter, butter, semolina, poppy seeds, s cheese, pear, almond flour, raisins, confectioners sugar, springform pan
Taken from www.cookstr.com/recipes/silesian-poppy-tart (may not work)