Name: Poppy Seed Plum Tarts, Czech Inspired
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 15 grams or 1 Tbs. fresh yeast; 1 tsp. white sugar; 2 Tbs. warm milk; 2/3 cup / 125 ml warm milk; 31/4 cups all purpose flour; 1/4 cup /60 grams white sugar,; pinch of salt; 2 eggs; 3 Tbs. Sunflower oil; 1/2 tsp. Almond extract; 100 grams Poppy seeds; 1 Tbs. ground Cinammon; 3 cloves or pinch ground; 300 grams dark plums,(weight is whole fruit); 4 tbs. Sugar; 1/4 cup / 10 grams ground almonds (leftover from Almond Milk); 1 Tbs. Rum; 2 Tbs. Whole Milk; 2 Tbs. Butter

Description

Inspired by Czech sweet plum and poppy seed pastries.

Ingredients

Scale

Dough:

15 grams or 1 Tbs. fresh yeast
1 tsp. white sugar
2 Tbs. warm milk
2/3 cup / 125 ml warm milk
31/4 cups all purpose flour
1/4 cup /60 grams white sugar,
pinch of salt
2 eggs
3 Tbs. Sunflower oil
1/2 tsp. Almond extract

Poppy Plum Filling:

100 grams Poppy seeds
1 Tbs. ground Cinammon
3 cloves or pinch ground
300 grams dark plums,(weight is whole fruit)
4 tbs. Sugar
1/4 cup / 10 grams ground almonds (leftover from Almond Milk)
1 Tbs. Rum
2 Tbs. Whole Milk
2 Tbs. Butter

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Instructions

Proof the yeast – warm the milk and mix in the yeast and sugar and allow to froth.
In a mixing bowl combine the flour,sugar and salt until well mixed. Make a well in the center and add the milk, extract and yeast proof. Stir and knead the dough until a smooth elastic dough. Set aside allowing to rise.
Place the poppy seeds, cinnamon and cloves in a blender and process until the poppy seeds are broken up. Pour the poppy seeds onto a separate bowl. Rinse the plums, cut in quarters and discard the pit, then place inside the blender. Add the rum and process for a couple of seconds, only to break up a bit, pour the poppy seed mixture back into the blender. Blend for a couple of minutes.
Melt the butter in a pan then pour in the milk, sugar and poppy plum mix stirring until well combined. Next add the finely ground almonds to the pan, again mixing well. Leave the sauce to simmer and thicken under low heat, stirring now and then.
In the mean time, divide the dough into equal sized balls and roll out into flat circles about 1/4 inch or just over 1/2 centimeter thick. Press a jar or glass in the center of each rolled out circle to form a small well in the center of each circle. Place on baking sheet and fill the center well with poppy plum filling. Brush the edges with egg wash and bake.
Bake for 15-20 , depending on size of the tarts, or until the edges are golden brown.

Prep Time: 25 mins
Cook Time: 20 mins