Apricot and Poppy Tart

Name: Apricot and Poppy Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 5 TABLESPOONS Milk; 200 g Flour; 25 g Cornstarch; 2 coated Tsp Baking Powder; baking paper; 75 g flaked almonds; 1 jar(s) (850 ml/ cut-off 540 g) Apricots; 1 package (250 g) Poppy seed bake; 100 g Marzipan raw mass; 2-3 drops of bitter almond baking oil; 500 g Whipped cream; 1 heaped tablespoon sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
5 TABLESPOONS Milk
200 g Flour
25 g Cornstarch
2 coated Tsp Baking Powder
baking paper
75 g flaked almonds
1 jar(s) (850 ml/ cut-off 540 g) Apricots
1 package (250 g) Poppy seed bake
100 g Marzipan raw mass
2-3 drops of bitter almond baking oil
500 g Whipped cream
1 heaped tablespoon sugar

Directions

1
Cream fat, sugar, vanillin sugar and salt. Stir in eggs. Add milk. Mix flour, cornstarch and baking powder, sieve over it and stir in. Line the bottom of a springform pan (24 cmØ) with baking paper.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for approx. 30 minutes. Let it cool down and cut through horizontally once. Roast the flaked almonds.
3
Drain the apricots. Mix the poppy seeds, marzipan and bitter almond oil to a smooth mixture. Whip 100 g cream until stiff and fold into the poppy seed mixture. Place a springform pan rim around a cake base and cover it with apricot halves, up to 5-6 pieces of zirren.
4
Spread with poppy seed mixture and cover with the second base. Put the cake in a cool place for about 1 hour. Whip the remaining cream and sugar until stiff. Remove the cake from the tin and spread a good half of the cream all around.
5
Put the rest of the cream in a piping bag with a star-shaped spout and squirt a circle a little away from the edge. Sprinkle a few flaked almonds into the circle, press the rest to the edge. Cut the apricots into wide slices and place them in a star shape at the edge.