Poppy seed tart with blueberry jam

Cake:

• 250 g flour
• 150 g cold butter, cut into small pieces
• 3 tablespoons of cold water
• 1 tablespoon of erythritol
• ½ teaspoon of salt

Poppy seed filling:

• 200g ground poppy seeds
• 200 ml milk
• 30 g butter
• ½ cup of erythritol
• 2 tablespoons of maple syrup or honey
• 2 tablespoons of ground almonds
• 100 g dried cranberries
• 2 egg whites, beaten until stiff

Additionally:

• 200 gr red lingonberry jam
• 1 tablespoon of oil
• 1 orange, cut into slices
• ½ cup of sugar
• 1 glass of water
• A few sprigs of rosemary
• A few fresh cranberries

1. Place all the dough ingredients on a work surface and knead thoroughly until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 180°C (top/bottom). Grease a round baking pan with oil. Roll out the dough, place it in the pan, and then prick the bottom with a fork. Bake for 15 minutes.
3. In a saucepan, combine poppy seeds, milk, butter, erythritol, and syrup. Cook over low heat until thickened. Let cool, then add the remaining ingredients. Mix gently. Pour the mixture onto the baked crust and spread the blueberry jam on top. Bake for 45 minutes.
4. In a saucepan, combine water and sugar, then add the orange slices. Simmer over low heat for 40 minutes. Strain and let cool.
5. Garnish the tart with oranges, cranberries and rosemary.