Poppy Seed Tarts with Apricots

Poppy Seed Tarts with Apricots
45 min.
1 hr 40 min.
Ready in


for 12 pieces
For the dough
350 grams Pastry flour
Baking powder
125 grams Sugar
1 packet Vanilla sugar
2 Egg whites
75 grams Butter
For the filling
500 grams Apricots
200 milliliters Apple juice
200 grams Marzipan
1 packet Instant pudding mix (with apricot flavor)
250 grams Poppy seeds
50 grams Butter
2 tablespoons Apricot liqueur
some flour for Dough
1 tablespoon Powdered sugar
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Preparation steps

Step 1/3

For the dough, mix all the dough ingredients quickly and knead to a smooth dough. Wrap in plastic wrap and refrigerate for 1/2 hour. For the filling, dip apricots in boiling water, remove skins, halve and remove the pits. Dice the apricots. Mix 3 tablespoons of apple juice with marzipan in a bowl mix until combined with a hand mixer. Heat instant pudding in a saucepan with the remaining apple juice.

Step 2/3

Add poppy seeds, butter, diced apricots (reserving a few pieces for garnish) and marzipan to the saucepan and bring to a boil over medium heat, stirring constantly. Stir in liqueur and allow to cool. Roll out the dough on a lightly floured surface and cut dough into 14 cm diameter (approximately 5 1/2 inch) circles. Grease 12 tart tins of 10 cm (approximately 4 inch) diameter and line the tins with the dough circles.

Step 3/3

Distribute poppy mixture on top and bake in a preheated oven at 200°C (gas level 3) (approximately 400°F) for 55 minutes. Let the tarts cool in the tins 10 minutes, then remove and dust with powdered sugar. Garnish with remaining diced apricots.