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Poppyseed Marzipan Tartelettes Recipe

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★★★★★

4.9 from 104 reviews

These Poppyseed Marzipan Tartelettes combine a delicate, plant-based sablé dough shell with a moist, tender poppyseed and semolina filling baked to perfection. Topped with a soft baked marzipan cross and decorated with icing sugar and lightly powdered almond slivers, these tartelettes offer a modern take on a classic German-inspired pastry favorite, perfect for enjoying fresh the day they’re made.

Ingredients

Scale

Sablé Dough

  • 305g all purpose flour
  • 1g salt
  • 1g vanilla powder (optional)
  • 140g margarine (such as Flora)
  • 82g powdered sugar
  • 35g cold water

Marzipan Topping

  • 125g marzipan
  • 85g sugar
  • 15g flour
  • 15–20g egg whites or egg white substitute (e.g., Eggfield)

Poppyseed Filling

  • 265g milk (or plant-based milk like Alpro)
  • 35g sugar
  • 72g margarine
  • 53g marzipan
  • 1.5g salt
  • 1/2 tsp vanilla powder
  • 1/2 tsp cinnamon powder
  • 42g fine wheat semolina
  • 75g poppyseeds

Icing Sugar Decoration

  • Powdered sugar
  • Water
  • Almond slivers, dusted with powdered sugar

Instructions

  1. Prepare the Sablé Dough: In a standing mixer bowl, combine the flour, salt, optional vanilla powder, and sifted powdered sugar. Mix briefly using the paddle attachment. Add margarine cut into small cubes and mix until a sandy texture forms. Add cold water all at once and mix on low speed just until the dough becomes smooth and cohesive, avoiding overmixing. Roll out the dough thinly between two sheets of parchment paper and refrigerate for 2-3 hours until firm.
  2. Bake the Tartelettes Shells: Cut the chilled dough to fit tartelette moulds or shells. Bake in a preheated oven at 175°C (350°F) for 10-12 minutes, or until lightly golden brown. Set aside to cool slightly while preparing the filling and topping.
  3. Prepare the Marzipan Topping: Mix marzipan, sugar, flour, and egg whites in a bowl until smooth and free of lumps. Adjust the amount of egg white to achieve a pipe-able batter that holds its shape. Transfer to a piping bag fitted with a small round nozzle and set aside.
  4. Make the Poppyseed Filling: In a medium pot over medium heat, combine milk, one third of the sugar, and one third of the margarine. Heat gently until nearly boiling, watching carefully to prevent boiling over. Meanwhile, mix poppyseeds, semolina, cinnamon, and vanilla powder in a separate bowl. Once milk is hot, reduce heat slightly and whisk in the poppyseed mixture. Continue whisking for 3-4 minutes until thickened. Remove from heat.
  5. Incorporate Remaining Ingredients into Filling: In a small bowl, whisk remaining margarine, sugar, salt, and marzipan together until smooth. Stir this mixture into the hot poppyseed-semolina base until evenly combined.
  6. Assemble and Bake Tartelettes: Fill the baked sablé shells with the hot poppyseed filling. Bake in the oven at 175°C (350°F) for 8-10 minutes until the filling sets slightly. Remove from oven and pipe the marzipan topping in a cross pattern on each tartelette. Return them to the oven and bake until the marzipan is lightly golden.
  7. Cool and Decorate: Allow tartelettes to cool completely. Prepare icing sugar by mixing sifted powdered sugar with water until a thick, pipe-able consistency is achieved. Pipe fine lines over marzipan crosses and decorate with almond slivers dusted with powdered sugar.
  8. Serve Fresh: These tartelettes are best enjoyed the day they are made to preserve their crispness and texture.

Notes

  • The sablé dough is plant-based and yields about 12-15 tartelettes with leftover dough.
  • Using silicone mats and tartelette rings can help achieve even, crunchy shells with a longer shelf life.
  • The poppyseed filling is moist and tender, so tartelettes are best eaten on the day of baking to avoid softening of the crust.
  • Store any leftover shells airtight; they keep well for weeks without losing crunchiness.
  • You can use plant-based milk and egg white substitutes to maintain a vegan-friendly recipe.
  • Adjust the amount of egg white in the marzipan mixture to ensure it pipes well but keeps shape during baking.

Keywords: poppyseed tartelettes, marzipan tart, sablé dough, German pastry, plant-based dessert, semolina filling, poppyseed dessert

Find it online: https://lucabites.com/poppyseed-marzipan-tartelettes-recipe/