“I just received this recipe in a newsletter from LovenBake. I see poppy seed filling in the grocery all the time and am excited to have a recipe/excuse to use it! :)”
1hr 25mins

Ingredients Nutrition


  1. Butter an 8-inch tart pan with removable bottom. Or butter an 8-inch cake pan and line it with parchment paper.
  2. Combine the softened butter, granulated sugar, flour, baking powder, salt, egg and orange zest in the bowl of a mixer fitted with the beater. Blend on medium speed until ingredients are moistened. Scrape the bowl and beat until just blended into a soft dough.
  3. Scrape out the dough onto a lightly floured work table. Gather it into a ball. Wrap the dough in plastic then flatten it into a disc about 2 inches thick. Freeze the dough for at least 30 minutes or longer.
  4. When ready to bake, preheat the oven to 350ºF.
  5. Combine the Poppy Seed Filling with the vanilla extract if using.
  6. Divide the dough into two pieces. Using the large holes on a box grater, grate one piece of the dough into the bottom of the prepared pan. Press the dough evenly to cover the bottom and partially up the sides of the pan.
  7. Spread the Poppy Seed Filling in an even layer over the bottom of the pan leaving a 1/2-inch border around the edge.
  8. Grate the remaining dough evenly over the filling. Flatten it gently with your fingertips, pressing the dough into an even layer.
  9. Bake the tart until it is lightly browned and firm about 35 to 40 minutes. Cool the dough for 10 minutes in the pan set over a wire cooling rack. Unmold the tart from the pan and allow to cool completely before serving. Dust the tart lightly with powdered sugar if desired and cut into wedges to serve.

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