Name: Hamantart
Yield: Makes
Cuisine: Middle Eastern
Ingredients: 100g salted butter, chopped into small cubes; 1 egg; 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

A reimagining of hamantaschen, the hamantart is easy to make and has some fun twists, but still has the traditional poppyseed filling. A fun treat for Purim that is easy to make!

Hamantart

Rated 5.0 stars by 1 readers

Cuisine

Middle Eastern

Author

Lior Lev Sercarz

Servings/Yield

Makes 1 9-inch tart

Ingredients

Crust

100g salted butter, chopped into small cubes
1 egg
185 grams AP flour
55 grams almond meal
60 grams powdered sugar
40 grams sesame

Filling

One can (312g) poppyseed filling
100 grams halva
70 grams tahini
5 grams yemen spice
200 grams date paste
Optional 10 grams vinegar

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Directions

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.