This post is also available in german/deutsch.
Delicious and perfect for the upcoming season. Plum Poppy Seed Tartlets
Hello my friends! The plums are ripe and I love to eat them fresh picked from the tree. Early in the morning when everything is still calm and the fresh cool air touches my nose, I feel the anticipation of the upcoming season. Thick and purple, they hang close to the branches. A few are immediately nibbled, which is simply the best, and the rest goes into the basket for freshly cooked plum jam.
Recipe for home-made plum puree: 2 kg pitted plums, 1 cinnamon stick, 500g sugar
Mix the plums with sugar and leave for about 3-4 hours. Bring the plums to a boil and simmer over low heat for 30 min. Keep stirring. Allow to cool and pass through a sieve. Put in the pot and cook with the cinnamon stick for a further 2 hours on low heat. Stir again and again. Fill the Jam in hot rinsed glasses and seal.
PLUM POPPY SEED TARTLETS
Yeast dough:
450 g of flour
1 packet of dry yeast, 7 g
235 ml of warm milk (oat milk)
40g soft butter (vegan)
Lemon zest of a 1/2 lemon
3 tbsp sugar
1 egg (optional)
topping:
115 ml of milk (oat milk)
75 g of ground poppy seeds
1 tbsp breadcrumbs
2 tbsp of honey or agave syrup
190 g quark (vegan)
30g vanilla pudding powder
3 tbsp sugar
2 tbsp butter, melted
70-80 g plum jam (recipe see above or store bought)
crumbs:
80 g of flour
40 g of sugar
55 g of butter
METHOD
Mix flour, sugar, yeast and lemon in a large mixing bowl.
Stir in the milk, egg and butter and knead into a smooth dough. (Works best with a food processor)
Then covered in a warm place for about 60 minutes to rise.
For covering. Heat 115 ml of milk. Add Poppy seeds, breadcrumbs and honey in a bowl and stir in the hot milk.
Knead the crumble ingredients.
Mix cottage cheese with vanilla pudding powder, butter and sugar.
Pre heat the oven to 180 degrees celcius.
Knead yeast dough well on a floured surface and form into a roll. Divide into 10 equal pieces with a knife.
Form the pieces into balls and then shape into small flat bread with edges.
Spread 2 teaspoons curd cheese and poppy seeds on top and place 1 teaspoon plum jam in the middle.
Finally, spread the crumbs over it.
Bake cakes golden for 20 minutes.
The tartlets taste fresh at best.
Have fun and enjoy baking. Your Kathrin
Leave us a comment.
If you try these plum poppy seed tartlets or one of our other recipes, please leave us a comment how you liked it.
For Instagram: Tag your picture with @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Recipe for Plum Poppy seed Tartlets
Ingredients
Yeast Dough
- 450 g of flour
- 1 packet of dry yeast 7 g
- 235 ml of warm milk oat milk
- 40 g soft butter vegan
- Lemon zest of a 1/2 lemon
- 3 tbsp sugar
- 1 egg optional
Cream Cheese Base
- 115 ml of milk oat milk
- 75 g of ground poppy seeds
- 1 tbsp breadcrumbs
- 2 tbsp of honey or agave syrup
- 190 g quark vegan
- 30 g vanilla pudding powder
- 3 tbsp sugar
- 2 tbsp butter melted
- 70-80 g plum jam recipe see notes or store bought
Crumbles
- 80 g of flour
- 40 g of sugar
- 55 g of butter
Instructions
- Mix flour, sugar, yeast and lemon in a large mixing bowl.
- Stir in the milk, egg and butter and knead into a smooth dough. (Works best with a food processor)
- Then covered in a warm place for about 60 minutes to rise.
- For covering. Heat 115 ml of milk. Add Poppy seeds, breadcrumbs and honey in a bowl and stir in the hot milk.
- Knead the crumble ingredients.
- Mix cottage cheese with vanilla pudding powder, butter and sugar.
- Pre heat the oven to 180 degrees celcius.
- Knead yeast dough well on a floured surface and form into a roll. Divide into 10 equal pieces with a knife.
- Form the pieces into balls and then shape into small flat bread with edges.
- Spread 2 teaspoons curd cheese and poppy seeds on top and place 1 teaspoon plum jam in the middle.
- Finally, spread the crumbs over it.
- Bake cakes golden for 20 minutes.
- The tartlets taste fresh at best.
Notes
If you like you can Pin our Pictures on Pinterest.
©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.