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1
Sift the flour and baking powder together into a bowl.
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2
Add 2/3 cup of the sugar, 9 tbsp of the butter, 1 beaten egg, 1/2 tsp of the vanilla, the salt, and 4 tsp water.
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3
Work with a wooden spoon until the dough comes together.
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4
Bring the milk and remaining 1 tbsp butter to a simmer in a saucepan over medium heat.
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5
Whisk in the semolina and poppy seeds.
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6
Reduce the heat to medium-low and simmer, stirring occasionally, about 20 minutes, until the mixture is thick.
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7
Let cool for 10 minutes.
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8
Preheat the oven to 350F (180C).
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9
Lightly butter an 11in (28cm) springform pan.
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10
Roll out half of the dough into an 11in (28cm) round and fit into the bottom of the pan.
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11
Roll out the remaining dough into a long strip about 1 1/4 in (3cm) wide and line the sides of the pan.
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12
Stir 2/3 cup plus 2 tbsp sugar, 2 eggs, and 1/2 tsp vanilla with the farmer's cheese, pear, almond flour, and raisins into the cooled poppy seed mixture.
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13
Spread evenly in the pan.
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14
Bake for about 1 hour, until the pastry edge is golden brown and the filling looks set.
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15
Let cool for 30 minutes on a wire cake rack.
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16
Loosen the tart from the sides of the pan with a knife, then remove the sides.
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17
Sift confectioner's sugar over the tart and serve warm or cool completely.
