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1
Butter an 8-inch tart pan with removable bottom.
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2
Or butter an 8-inch cake pan and line it with parchment paper.
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3
Combine the softened butter, granulated sugar, flour, baking powder, salt, egg and orange zest in the bowl of a mixer fitted with the beater.
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4
Blend on medium speed until ingredients are moistened.
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5
Scrape the bowl and beat until just blended into a soft dough.
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6
Scrape out the dough onto a lightly floured work table.
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7
Gather it into a ball.
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8
Wrap the dough in plastic then flatten it into a disc about 2 inches thick.
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9
Freeze the dough for at least 30 minutes or longer.
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10
When ready to bake, preheat the oven to 350 degrees F.
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11
Combine the Poppy Seed Filling with the vanilla extract if using.
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12
Divide the dough into two pieces.
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13
Using the large holes on a box grater, grate one piece of the dough into the bottom of the prepared pan.
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14
Press the dough evenly to cover the bottom and partially up the sides of the pan.
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15
Spread the Poppy Seed Filling in an even layer over the bottom of the pan leaving a 1/2-inch border around the edge.
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16
Grate the remaining dough evenly over the filling.
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17
Flatten it gently with your fingertips, pressing the dough into an even layer.
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18
Bake the tart until it is lightly browned and firm about 35 to 40 minutes.
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19
Cool the dough for 10 minutes in the pan set over a wire cooling rack.
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20
Unmold the tart from the pan and allow to cool completely before serving.
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21
Dust the tart lightly with powdered sugar if desired and cut into wedges to serve.
