Tartlets with Poppy Seeds and Lemon Zest

by Editorial Staff

Almond shortcrust pastry, poppy seed filling with lemon zest – this cake is worth trying!

Ingredients

  • Flour – 175 g
  • Butter (chilled) – 100 g
  • Almonds – 25 g
  • Sugar – 50 g
  • Egg – 1 pc.
  • Lemon juice – 1 tbsp
  • Salt – 1 pinch
    *
  • For filling:
  • Sugar – 150 g
  • Butter – 100 g
  • Eggs – 2 pcs.
  • Poppy – 100 g
  • Lemon (zest) – 1 pc.

Directions

  1. Prepare all ingredients. The butter should be cold. Put it in the freezer beforehand for about 30 minutes.
  2. Remove the zest from the lemon with a grater.
  3. Squeeze the juice out of the lemon. Measure out 1 tbsp.
  4. Combine lemon zest and 50 g sugar. Leave it on for 30 minutes.
  5. Grind the almonds in a blender.
  6. Sift flour into a deep bowl, grate cold butter on a coarse grater, dipping it in flour.
  7. Add chopped almonds, sugar and salt. Rub with hands until fine crumbs are obtained.
  8. Add egg and lemon juice.
  9. Knead the dough and refrigerate for 30 minutes.
  10. Let’s start preparing the cream. Grind poppy seeds with a coffee grinder or grind in a mortar.
  11. Combine soft butter and 100 g sugar with a fork.
  12. Add the poppy. Add eggs one at a time, stirring after each egg.
  13. You should get a homogeneous creamy mass.
  14. Remove the dough from the refrigerator. Divide it into several pieces and distribute over the tins, forming tartlets.
  15. Turn on the oven to heat up to 180 degrees.
    Put 1 teaspoon of sugar with lemon zest in each piece.
  16. Fill the tartlets with poppy seeds and bake in the preheated oven for 20 minutes.
  17. Cool the finished tartlets with poppy seeds and lemon zest and serve with tea or coffee.

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