Hamantart

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!

By: Lior Lev Sercarz

Makes 1 9-inch tart

---

Ingredients

For the crust:

• 100g salted butter, chopped into small cubes

• 1 egg

• 185 grams flour

• 55 grams almond meal

• 60 grams powdered sugar

• 40 grams sesame

for the Filling:

• One can (312g) poppyseed filling

• 100 grams halva

• 70 grams tahini

• 5 grams yemen spice

• 200 grams date paste

• Optional 10 grams vinegar

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.

---