Author Bert Green includes two of his Aunt Rosie's Purim recipes in his
cookbook, KITCHEN BOUQUETS. I'll post her honey-poppy-pecan hamantaschen
This recipe particularly intrigues me since it resolves the dispute
which has raged in our family for over thirty years: prune or poppy? I
thought I knew my husband-to-be quite well before we were married.
Therefore, it came as a shock to me as we celebrated our first Purim
together as husband and wife that he was a cookie dough-poppy seed man
whereas I was a yeast dough-prune woman.
* * * * * * * *
Prune and Poppy Seed Tart
favorite pie crust for two-crust pie
butter for preparing pie pan
1 cup pitted prunes
2 cups poppy seeds
1/2 cup orange juice
1/2 cup honey
1 cup sugar
2 teaspoons vanilla
grated peel of 1/2 orange
3 tablespoons milk
sweetened whipped cream (optional)
Lightly butter a 10-inch tart pan. Place the tart pan in the
refrigerater for one hour. Also refrigerate the remaining dough/pie
Heat oven to 350 degrees.
Place the prunes in a bowl and cover with boiling water. Let stand for
10 minutes, then drain well. Coarsely chop the prunes.
Place the poppy seeds, orange juice, honey and 1/2 cup sugar in a
blender container. Process until smooth. This will require numerous
starts and stops and the mixture will be quite thick. Scrape down the
Transfer the poppy seed mixture into a bowl. Add the prunes, the
remaining sugar, vanilla, orange peel, chopped walnuts. Combine
thoroughly. Spoon into the chilled pastry shell.
Cut the remaining pie crust into 3/4-inch wide strips and weave strips
into a lattice pattern. The strips will be quite close together. Seal
the edges of the pie crusts together.
Bake until light brown, 70-75 minutes.
Serve with sweetened whipped cream, if desired.
Source: KITCHEN BOUQUETS
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