Poppy Seed Tarts with Apricots
- For the dough
- 350 grams
- 125 grams
- 1 packet
- 75 grams
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.
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.
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.