Poppy Seed Tarts with Apricots

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Poppy Seed Tarts with Apricots
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
519
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories519 kcal(25 %)
Protein8.5 g(9 %)
Fat27.7 g(24 %)
Carbohydrates59 g(39 %)
Author of this recipe:

Ingredients

for
12
For the dough
350 grams
125 grams
1 packet
2
75 grams
For the filling
500 grams
200 milliliters
200 grams
1 packet
Instant pudding mix (with apricot flavor)
250 grams
50 grams
2 tablespoons
some flour for Dough
1 tablespoon

Preparation steps

1.

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.

2.

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.

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.