Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 19, 2007 08:29 AM

Poppy seed tart

A friend & I had this amazing poppy seed tart in Israel and are on a mission to recreate it.

It looked like chocolate but of course didn't taste like it. It seemed like it was poppy seeds ground very very finely into a paste (finer than the poppy seed filling in a can - but thicker than tahini). Perhaps there were prunes or dates in it?
The construction was pretty simple - tart pan, dough, filling.

Does anyone have any advice or thoughts?

  1. Click to Upload a photo (10 MB limit)
  1. I have a recipe for one in one of my many cookbooks at home. If no one else jumps in, I'll try to remember to dig it up over the weekend.

    1 Reply
    1. re: katecm

      I would REALLY appreciate it - thanks!

    2. One can buy poppy seed filling in a can? I did not know that! Will have to look. Baking aisle?

      11 Replies
      1. re: julesrules

        Yes, baking aisle (or kosher foods, or pie fillings). The brand is Solo.

          1. re: Cheese Boy

            Thanks Cheeseboy. Certainly some, uh, interesting recipes on that solofoods web site. (poppy cheesecake?)

            1. re: laurendlewis

              LOL. I like cheese, so I won't say anything that would demean that recipe. I think you should * TRY * that one.
              It looks interesting...! Grated lemon peel, rum, and raisins, sounds potentially good.

              1. re: laurendlewis

                I have had poppyseed cheesecake at the little restaurant connected to the Eglise Polonaise in Paris and believe me, it is delicious! I've never had good luck cooking with poppyseed myself, though. They don't make canned here.

                1. re: Amanita

                  Anita, merci beaucoup. I hope someone tries the recipe after reading that. Hey, I might even give it a try!

                  1. re: Cheese Boy

                    Try it, do! I have read so many instructions about how poppy seeds are to be cooked, sweetened, spiced, and crushed that they are all dancing around in my head. I've never watched anyone actually do it. You have to make sure they're fresh, because they go rancid.

                    1. re: Amanita

                      Anita, BTW, I like raspberry Hamantaschen (and I like Linzer tarts). I've always shied away from the poppy variety. I like poppy seeds, but don't know if I'd like them in a cookie. I have a jar of poppy seeds in my freezer that I use when I bake lemon muffins. I am prepared.

              2. re: Cheese Boy

                Oh, but of course since it's the Solo Foods website, they call for a can of Solo Foods poppyseed. They aren't giving away any secrets!
                The hamantaschen filling is an old poppyseed standby. Hamantaschen are little triangular filled cookies you eat on Purim.

                1. re: Amanita

                  Hamantaschen can also be yeast-based in which case they are more like a sweet bread (not sweetbread!) than a cookie. Also filled with poppyseeds or any other sort of filling.

                  1. re: laurendlewis

                    Though my friend Howard did have sweetbreads at his catered Bar Mitzvah in 1958! 100% kosher. Ah, those pre-Maggie Thatcher, pre-mad-cow dayz... I have never tasted "ris de veau"... and probably never will.

            2. There was a flourless poppyseed cake on traveller's lunchbox. Poppy seeds, eggs, sugar, some other stuff.

              It was delicious, but beware of eating too much of it at a time. It, um, produces slow traffic.

              3 Replies
              1. re: Louise

                Haha - thanks for the warning.
                Got the recipe possibly?

                  1. re: Louise

                    THanks! I'll definitely have to try it out... may put a crust underneath it.