RFCJ RECIPE ARCHIVE
Posted by : >Karen Selwyn Prune and Poppy Seed Tart - dairy
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 recipe separately. 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. Karen Selwyn * * * * * * * * 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 crust. 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 sides often. 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 Bert Greene
