Delicious and perfect for the upcoming season. Plum Poppy Seed Tartlets
Course Cake, cookies
Cuisine sweets
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8-10
Author Kathrin Klaraslife
Ingredients
Yeast Dough
450gof flour
1packet of dry yeast7 g
235mlof warm milkoat milk
40gsoft buttervegan
Lemon zest of a 1/2 lemon
3tbspsugar
1eggoptional
Cream Cheese Base
115mlof milkoat milk
75gof ground poppy seeds
1tbspbreadcrumbs
2tbspof honey or agave syrup
190gquarkvegan
30gvanilla pudding powder
3tbspsugar
2tbspbuttermelted
70-80gplum jamrecipe see notes or store bought
Crumbles
80gof flour
40gof sugar
55gof 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
Recipe for home-made plum puree: 2 kg pitted plums, 1 cinnamon stick, 500g sugarMix 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.