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raspberry tart seeds

Raspberry and Poppy Seed Tart

oppy seeds are dried, kidney-shaped seeds of the annual plant Papaver somniferum (En. sleep-bringing poppy). The plant is used in production of opium, and just in case you ask yourselves – yes, you can fail a drug test after eating poppy seeds, for real! If you think that this is a myth, just open YouTube and type “Eating poppy failed drug test” in the search field and see for yourself!

Also, all of you who enjoyed “Seinfeld” sitcom back in the 90’s surely remember when Elaine Benes failed a drug test after eating poppy seed muffin! Unfortunately, that scenario didn’t happen only in the writers’ imagination; there are several cases where people lost their jobs due to positive drug test caused by this tiny seed. Poppies were even used in the fairy tale “The Wizard of Oz” to put the main character, Dorothy, to sleep. However, in real life they don’t have that effect in spite of the opium content.

Poppy seeds are very small in size, slate blue in color and they have a sweet, nutty flavor. The interesting fact – it takes 3,300 poppy seeds to make up a gram (0.035oz), and between 1 and 2 million seeds to make up a pound (450g)! A country with largest poppy seed production in the world is the Czech Republic with annual production of 12,814 metric tons.

Anyway, if you don’t plan to do a supervised pee-in-the-cup “exercise” in the next 48 hours, this delicious tart will be hard to resist. I say – don’t even try to resist, just relax and go with the flow!

Raspberry and Poppy Seed Tart Recipe

by:Tereza Alabanda,The Pastry Maestra

Prep. time : 30 minutes

Cook time : 60 minutes

Ready in 90 minutes

  • All purpose flour 200g (7oz)
  • Butter 115g (4oz)
  • Powdered sugar 100g (3.5oz)
  • Egg 50g (1.8oz or 1 medium egg)
  • Raspberry jam 100g (3.5oz)
  • Butter 100g (3.5oz)
  • Sugar 85g (3oz)
  • Egg 50g (1.8oz or 1 medium egg)
  • Egg yolk 20g (0.7oz or 1 medium egg yolk)
  • Poppy seeds, ground 100g (3.5oz)
  • All purpose flour 20g (0.7oz)
  1. To make shortcrust pastry, mix sifted flour and powdered sugar in a bowl and rub in cold dices of butter until you get crumbly mixture. Add one egg and make the dough. Wrap the dough in cling film, and leave it in the fridge for 30 minutes to rest.
  2. Roll out chilled pastry and line 24cm (9″) in diameter tart mold with it.
  3. Fill the lined tart mold with baking weights or dried beans. Bake it at 180°C (350°F) for about 10-15 minutes. Then, remove the weights, and continue baking the tart shell until it is done.Then, brush the inside of the tart shell with an egg wash, and take it back in the oven for 2 more minutes.
  4. While the tart shell is baking, prepare the filling. Cream the butter with sugar, and gradually add an egg and egg yolk. Fold ground poppy seeds and flour into the mixture.
  5. Spread raspberry jam on the bottom of the baked tart shell.
  6. Spread poppy seed filling on top of the raspberry jam.
  7. Put the tart back into the oven and bake it at 180°C (350°F) for another 20-25 minutes.
  8. Leave it to cool down completely. Sift some powdered sugar on top of the tart and serve it with fresh raspberries.

Copyright© PastryMaestra.com TM

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Tiny Raspberry Tarts

Preheat the oven to 425 degrees F. In a bowl, stir the raspberries, 2/3 cup sugar, the vanilla seeds and lemon juice. Let sit for 15 minutes. Strain (save the liquid for a cocktail mixer).

Using a 3-inch cutter, cut 18 circles from the pie dough. Dollop 2 tsp. berry mixture on each. Brush the edges with beaten egg and fold in, pressing to seal.

Using a spatula, transfer the tarts to a parchment-lined baking sheet; dollop with the butter. Brush the dough edges with more egg; sprinkle with sugar. Bake until bubbling, about 15 minutes.