Plum and Poppy Seed Tart

For the plum and poppy seed tart, first prepare the plum filling. To do this, halve and pit the plums and simmer them with the sugar and vanilla sugar (and a little cinnamon if you like) in a saucepan over low heat.

For the dough, cream the butter until smooth and add the sugar and vanilla sugar, then stir in the egg yolk. Mix the flour with the baking powder, sift and then stir in 2/3 of the flour.

Mix in the rest of the flour with your hands to make a crumbly mixture.

For the poppy seed filling, mix the poppy seeds with the hot milk, honey and egg whites. Crumble 2/3 of the dough into a greased springform pan and press it into a flat bottom.

Smooth the poppy seed mixture on the dough, spread the plum filling on top and sprinkle with the remaining dough crumbs. Bake the cake in the preheated oven at 175 °C for approx. 50 min.

Preparation Tip:

Enjoyed still slightly warm with some vanilla ice cream, the plum and poppy seed tart is a delicious dessert. However, enjoyed cold with whipped cream or without, this tart is also wonderful and very juicy.

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