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WELLNESSWEEK
Linzer Tart with Poppy Seeds
Weight:
800 g
Regular price
100,00 lei
Gluten
Available for Wednesday or Friday pickup
Best consumed in 7 days
We simply love poppy seeds — and you can tell we use the dough mostly as an excuse to hold all that thick, generous filling.
I remember, as a child, walking through my grandmother’s garden, picking the biggest ripe, dried poppy pods from their stems and eating the seeds right there, straight from the pod. I was fascinated by this plant — how it first delighted us with its delicate flowers, and then later, with those lots of tiny, flavorful seeds.
In my family, both my mother and my grandmother used poppy seeds in desserts, so it felt only natural that I would do the same. From baigli and cozonac to Linzer tarts, rugelach, and puff pastry, I use them everywhere and never seem to have enough.
This tart starts with a dough made with white flour, butter, hazelnuts, brown sugar, eggs and lemon zest — already a winning combination — then is generously filled with a rich poppy seed filling. We finish it with a lattice, stars, or hearts shaped dough, depending on our mood or the season —and we bake it until the crust turns golden and crisp and the filling is perfectly set. And the result is always deeply comforting and irresistibly delicious.
- White Flour
- Butter 82%
- Eggs
- Hazelnuts
- Lemons
- Brown Sugar
- Poppy Seeds
- Milk
- Sunflower Oil
- Sugar
- Eggs
- Gluten
- Milk/Lactose
- Nuts
- No dietary preferences listed for this variant
Regular price
100,00 lei
Gluten
Available for Wednesday or Friday pickup
We simply love poppy seeds — and you can tell we use the dough mostly as an excuse to hold all that thick, generous filling.
I remember, as a child, walking through my grandmother’s garden, picking the biggest ripe, dried poppy pods from their stems and eating the seeds right there, straight from the pod. I was fascinated by this plant — how it first delighted us with its delicate flowers, and then later, with those lots of tiny, flavorful seeds.
In my family, both my mother and my grandmother used poppy seeds in desserts, so it felt only natural that I would do the same. From baigli and cozonac to Linzer tarts, rugelach, and puff pastry, I use them everywhere and never seem to have enough.
This tart starts with a dough made with white flour, butter, hazelnuts, brown sugar, eggs and lemon zest — already a winning combination — then is generously filled with a rich poppy seed filling. We finish it with a lattice, stars, or hearts shaped dough, depending on our mood or the season —and we bake it until the crust turns golden and crisp and the filling is perfectly set. And the result is always deeply comforting and irresistibly delicious.
