Makes 1 9-inch tart
Lior Lev Sercarz
100g salted butter, chopped into small cubes
185 grams AP flour
55 grams almond meal
60 grams powdered sugar
40 grams sesame
One can (312g) poppyseed filling
100 grams halva
70 grams tahini
5 grams yemen spice
200 grams date paste
Optional 10 grams vinegar
In a food processor pulse together butter, flour, almond meal, and powdered sugar until you get a coarse sand consistency. Add the egg and sesame and work lightly until you get a rough dough. Press this into a 9 inch tart pan, coming about 1 inch up the sides if your pan is deep.
Mix all the ingredients together for your filling and spoon into the tart shell.
Bake at 350°F 35 minutes. Filling will be slightly liquid when the bake is done, and will set up when the tart cools.
Serve as is or with a dusting of powdered sugar.
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