Poppyseed Marzipan Tartelettes

Name: Poppyseed Marzipan Tartelettes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American

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"Poppyseed marzipan tartelettes with a lightly spiced cinnamon poppyseed filling and nutty almond marzipan topping. My perfect recipe for Fall."

-- @Niemi

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Prep time: 30mins

Cook time: 25mins

Serves or Makes: 8

Recipe Card

Step 1
In the bowl of your standing mixer add the flour, salt, (vanilla) and the sieved powdered sugar. Give it a quick mix with the paddle attachment. Cut the margarine into small cubes and add it to the flour mixture. Mix again until you have a sandy texture. Add the cold water all at once and mix again on low speed until you have a smooth and even dough. Don’t over mix as your dough will become too tough and greasy. Roll out the dough thinly between 2 sheets of parchment paper and store in the fridge for 2-3 hours until firm. Cut the dough to fit your tartelette shells and bake in the oven at 175°C for about 10-12 minutes until a light golden brown. Set aside while making your filling and marzipan topping.

Step 1
In a medium sized pot place the milk, about 1/3 sugar and about 1/3 of the margarine and place on medium heat (remember to keep an eye on it so it doesn’t boil over) Mix together the poppyseed, semolina, cinnamon and vanilla powder and set aside until the milk comes to a boil. In a small bowl whisk together the rest of the margarine, rest of the sugar, salt and marzipan until you have a smooth and clump free batter. Set aside. Once the milk has come to a boil, lower the heat slightly and add in the poppyseed-semolina mixture while whisking constantly. Keeps whisking until it thickens about 3-4 minutes. Remove from the heat and add in the marzipan-margarine mixture and mix until evenly combined. Fill the hot mixture into your prepared tartelette shells and bake again at 175°C for about 8-10minutes until the filling set slightly. Remove from the oven and pipe the marzipan filling in a cross pattern on top. Place back in the oven and continue baking until slightly golden brown. Let it cool down completely before decorating with icing sugar.

Step 1
Mix everything together in a bowl until you have a smooth and clump free batter. You don’t want to whip the batter, but just incorporate everything well. You might need to adjust the amount of egg whites/egg white substitute until you have a pipe-able batter. (Just make sure it can still keep its structure when piping so it doesn’t loose the shape when baking) Fill into a piping bag fitted with a small round nozzle and set aside for later.