Poppy Seed Crumble Tart

Inspiration from: Blog Pradobroty.


For dough:
- 9oz wholemeal flour
- 2tsp baking powder
- 5tbsp milk
- 4tbsp oil
- 5oz cottage cheese
- 4tbsp brown sugar

For the filling:
- 7oz ground poppy seeds
- 5fl oz milk
- 3,5oz plum or apricot jam
- 1,5oz brown sugar
- 1,5oz butter
- 1tsp ground cinnamon
- 1tbsp lemon juice
- 2tbsp rum

For the crumble topping:
- 3oz wholemeal flour
- 2oz sugar
- 1oz softened butter (maybe a little bit more)


Put all the ingredients for the dough into the mixing bowl and let the food processor to combine the dough. Grease the tart tin or spread the parchment over it. Then roll out the dough and place it in the prepared tin.

Preheat the oven to 350F/180C.

Prepare the crumble topping in the bowl. Work with your fingers, it is better than to make the topping with the wooden spoon of tablespoon. Set aside.

Put all the ingredients for the filling into the saucepan. Cook it approximately for 1-2 minutes, but do not stop stirring! The poppy seeds can be burnt very easily. Pour the filling over the dough, sprinkle with the crumble topping and bake for 30 minutes.

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