Hamantart

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!

Yemen N.10 – Recipe and photo by Lior Lev Sercarz

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

Instructions

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.