141
Recipes
2 sticks unsalted butter,
room temperature
1 large egg yolk
¼ cup poppy seeds¾ cup red-currant jam or fruit
spread, whisked until smooth
Lightly sweetened whipped
cream, for serving
- Place pecans, flour, sugar,
and salt in a food processor and
process until nuts are finely
ground. Add butter and process
until mixture resembles fine
crumbs. Add yolk and pulse until
dough just begins to come
together. (Dough will be soft.)
Divide in half; shape each half
into a disk and wrap in plastic.
Refrigerate at least 1 hour and
up to 2 days.
- On a lightly floured piece of
parchment, roll out one disk
of dough to an 11-inch round.
Transfer to a 9-inch round
tart pan with a removable bot-
tom (patch with pieces of
excess dough, if necessary).
Trim dough flush with rim;
refrigerate 30 minutes.- Divide second disk into 8
pieces. On an unfloured sur-
face, roll each piece out into
a ½-inch-thick rope, about 10
inches long. (If dough becomes
too soft, refrigerate until firm.)
Transfer to a parchment-lined
baking sheet. Sprinkle poppy
seeds on another rimmed
baking sheet along one long
edge. Working with one rope
at a time, roll to coat in poppy
seeds. Refrigerate until just firm,
about 10 minutes.
- Preheat oven to 350°. Spread
bottom of crust in tart pan with
jam. Arrange seed-coated ropes
over crust; trim edges flush with
inside. To create the wheat stalk,
make shallow snips with scissors
at a 45-degree angle, cutting
about three-quarters of the way
through (being careful not to
cut all the way through each rope).