John Myers
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Baking: Small Poppy Seed Tarts from Muffin Tin
The perfect baking: small poppy seed tarts from muffin tin recipe with a picture and simple step-by-step instructions.
The dough
- 160 g Flour
- 60 g Ice cold butter
- 60 g Sugar
- 1 piece Egg
- 1 pinch Salt
The filling
- 200 g Ground poppy seeds
- 175 ml Milk
- 30 g Butter
- 1 piece Lemon, here the zest
- 100 g Sugar
- 75 g Raisins
- 1 piece Apple
the dough
- Mix all ingredients together to make a shortcrust pastry. Put it in the cold for half an hour.
the filling
- Bring the milk, lemon zest and butter to the boil. Add poppy seeds and sugar and cook everything to a thick paste. Let cool down slightly.
- Peel and core half an apple and grate coarsely. Stir into the poppy seed mixture together with the raisins.
completion
- Roll out the dough on a floured surface and cut out circles. (Diameter approx. 9 cm)
- Grease and crumble a muffin tin and place the dough circles in the indentations, press down gently and pull up the edge.
- Now use a spoon to spread the poppy seed filling into the individual wells.
- Only core the second half of the apple, do not peel it, cut twelve wedges, halve each and place two pieces on a tartlet. Sprinkle with sugar.
- Bake in a preheated oven at 160 degrees for about 35 minutes.
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