Tart sa makom i višnjama / Poppy Seed and Sour Cherry Tart

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Tart sa makom i višnjama
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Potrebno za testo:

• 250gr brašna
• 1/2 kašičice praška za pecivo
• 60gr šećera
• 125gr maslaca
• pola jajeta
• 4 kašike hladne vode

za fil:

• 200gr mlevenog maka
• 1 puding od vanile
• 200+350ml mleka
• 100gr šećera
• 2,5 jajeta
• 120gr kisele pavlake
• vanila
• višnje iz kompota
• 1 kašika griza

Priprema:

Za testo pomešati brašno, prašak za pecivo i šećer. Dodati hladan maslac isečen na kockice i prstima ga utrljati u brašno. Dodati jaje i vodu i zamesiti testo. Ohladiti ga oko pola sata.

Za fil, pomešati mak i 200ml mleka, staviti na vatru i prokuvati nekoliko minuta da mak upije mleko. Skloniti sa vatre i prohladiti.

Posebno, skuvati puding sa šećerom u 350ml mleka, pokriti površinu folijom i ostaviti da se prohladi.

Pomešati mak, puding, dodati jaja, pavlaku i vanilu.

Zagrejati rernu na 180C. Testo podeliti na jednu i dve trećine. Veći deo razvući i prebaciti u pleh prečnika 24-26cm. Posuti ga grizom, pa sipati fil. Na fil poređati višnje. Od ostatka testa napraviti trake i poređati ih po površini. Peći oko 40'. Ohladiti i posuti šećerom u prahu.

Poppy Seed and Sour Cherry Tart

Ingredients for the pastry:

• 250gr flour
• 1/2 tsp baking powder
• 60gr sugar
• 125gr butter
• half an egg
• 4 tbsp cold water

for the filling:

• 200gr ground poppy seeds
• 1 sachet of vanilla pudding
• 200+350ml milk
• 100gr sugar
• 2,5 eggs
• 120gr sour cream
• vanilla
• canned cherries
• 1 tbsp semolina

Directions:

For the pastry, mix the flour, baking powder and sugar. Add a diced cold butter and rub it into the flour. Add an egg and water and knead the dough. Wrap it up and chill for half an hour.

For the filling, mix the poppy seeds with 200ml milk, put on the heat and cook until the milk is absorbed. Remove from the heat and cool.

In a separate saucepan, cook the pudding with sugar in a 350ml of milk. Cover the surface with foil and cool.

Mix the poppy seeds, pudding, whisked eggs, sour cream and vanilla.

Preheat the oven to 180C. Divide the dough in one and two thirds. Line a round 24-26cm pan with the bigger part of dough. Sprinkle it with semolina and pour in the filling. On the filling arrange the cherries. Cut the rest of the dough into stripes and arrange them on filling. Bake for 40'. Cool completely and dust with powdered sugar.