Dessert

Poppyseed Marzipan Tartelettes Recipe

Byluca Carter December 21, 2025December 21, 2025

Introduction

Poppyseed shows up in many delicious pastries, and this poppyseed marzipan tartelettes recipe is a wonderful example. Inspired by a classic German bakery treat, these small tarts feature a tender poppyseed and semolina filling topped with a soft marzipan cross. They are finished with a dusting of icing sugar and delicate almond slivers, offering a perfect balance of flavors and textures.

The image shows three small round tarts sitting on a white marbled textured surface. Each tart has a golden brown crust that is thick and crumbly, forming the base and sides. Inside the crust is a dark filling with a slightly grainy texture, topped with a lattice pattern of light golden pastry strips. The lattice is decorated with thin white icing lines and small white powdered sugar leaves placed on top. The tarts are arranged in a triangle shape, with one tart in the foreground and two slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the sablé dough:

305g all purpose flour

1g salt
1g vanilla powder (optional)

140g margarine (Flora recommended)
82g powdered sugar

35g cold water

For the marzipan topping:

125g marzipan

85g sugar
15g flour
15-20g egg whites or egg white substitute

For the poppyseed filling:

265g milk (or plant-based alternative like Alpro)
35g sugar

72g margarine
53g marzipan
1.5g salt

½ tsp vanilla powder
½ tsp cinnamon powder
42g fine wheat semolina

75g poppyseeds

For the icing sugar decoration:

Powdered sugar

Water
Almond slivers (optional, dusted with powdered sugar)

Instructions

Step 1: Prepare the sablé dough by combining flour, salt, vanilla powder, and powdered sugar in a mixing bowl. Add cubed margarine and mix with a paddle attachment until the mixture has a sandy texture.

Step 2: Add cold water all at once and mix on low speed until you form a smooth, even dough. Avoid overmixing to prevent toughness or greasiness.
Step 3: Roll out the dough thinly between two sheets of parchment paper and chill in the refrigerator for 2-3 hours until firm.
Step 4: Cut the dough to fit tartelette shells and bake at 175°C (350°F) for 10-12 minutes until lightly golden. Set aside.

Step 5: For the marzipan topping, mix marzipan, sugar, flour, and egg whites until smooth and lump-free. Adjust the egg white amount to achieve a pipe-able batter. Transfer to a piping bag with a small round nozzle and set aside.
Step 6: To make the filling, heat milk, one-third of the sugar, and one-third of the margarine over medium heat in a pot. Meanwhile, mix poppyseeds, semolina, cinnamon, and vanilla powder in a bowl.
Step 7: Whisk the remaining margarine, sugar, salt, and marzipan until smooth and set aside.

Step 8: When milk mixture boils, reduce heat and gradually whisk in the poppyseed-semolin mixture. Stir continuously for 3-4 minutes until thickened.
Step 9: Remove from heat, stir in the marzipan-margarine mixture until fully combined.
Step 10: Fill the warm filling into the baked tartelette shells. Bake again at 175°C for 8-10 minutes until the filling sets slightly.

Step 11: Remove from oven, pipe the marzipan topping in a cross pattern on each tartelette, and return to the oven until the marzipan is lightly golden.
Step 12: Let tartelettes cool completely before decorating. Mix powdered sugar with water to create a thick icing and pipe fine lines over the marzipan. Garnish with almond slivers dusted in powdered sugar if desired.

Tips & Variations

For a vegan option, use plant-based milk and an egg white substitute like Eggfield in the marzipan topping.

Rolling and chilling the dough well is key to achieving crisp, sturdy tartelette shells.
These tartelettes taste best fresh on the day they are baked because the filling is moist and may soften the crust over time.
Use silicone mats and baking rings for perfectly even and crunchy tartelettes.

Try adding a pinch of orange zest to the filling for a bright citrus note.

Storage

Store the finished tartelettes in an airtight container at room temperature for up to 1 day. Because the filling is moist, the crust may soften if stored longer or refrigerated. For best texture and flavor, enjoy them fresh on the day of baking. Reheat gently in a low oven if desired before serving.

How to Serve

Three small round tarts are placed on a white marbled textured surface. Each tart has a thick golden-brown crust base, filled with a dark, textured filling that looks slightly glossy. The tarts are topped with a lattice pattern made of a lighter golden dough, drizzled with thin white icing lines. Two of the tarts have small white powdered sugar decorations shaped like leaves placed on top. The focus is on the tart in the front with the other two slightly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sablé dough ahead of time?

Yes, the sablé dough can be prepared and refrigerated for up to 2 days before rolling out and baking. You can also freeze the dough for longer storage; just thaw in the fridge before use.

What if I don’t have marzipan for the topping?

You can omit the marzipan topping or replace it with a simple almond paste mixed with powdered sugar and egg white or a suitable vegan substitute. The topping adds a distinctive flavor and soft texture, but the tartelettes will still be delicious without it.