2 cups butter cookies
2 tablespoons butter
2 cups poppy seeds
2 cups amaretti cookies
2 eggs, separated
1 teaspoon vanilla extract
zest from one big orange
zest of one lemon
juice from ½ lemon
2-3 tablespoons orange liqeur
1 cup dried cranberries
½ cup cranberry jam
For the Christmas there is always poppy seed yeasted strudel in my family home. Now it it being made by my sister. However, what I like the most is the poppy seed filling. So any kind of pastry with lots of poppy seeds would be best for me – be it the poppy seed strudel with filo pastry or poppy seed tart. This time I made the tart. Not only is the tart delicious but easy make. If only you would have a couple ingredients on hand: butter cookies or oat butter cookies, Italian amaretti biscuits, some store bought ready to bake poppy seed filling or ground poppy seeds. Combining these together and voila you have delicious poppyseed tart. So here it is – buttery, almondy, not overly sweet, poppy seed tart. As a friend who tied it said a tart with a wow factor!
In the mixer blitz together the butter cookies with two tablespoons of butter until crumbly. Press the crumbed cookies to the tart pan and press with a flat saucepan to even out the crust. Soak the poppy seeds in cold water for half an hour and then cook on a low heat until soft. Drain and cool. Blitz the poppy seeds in a blender or grind. Beat the egg whites until stiff and put them aside. Beat the yolks until light, fluffy and tripled in volume. Then mix in poppy seeds, crushed amaretti cookies and vanilla. Add the orange and lemon zest, lemon juice and orange liqeur. Mix until the ingedients form a unfirm mass. Mix in cranberries and then add beaten egg whites in three parts. Spread the cranberry jam over the crust and then pour over the poppy seed mass. Even the mass out with a spatula. Bake the tart at 350 degrees F for 30-35 minutes.
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