This apple-poppy-tartlet is the perfect mix of delicious poppy seeds, apples and a piece of South Tyrol

Apple-poppy-tatelette | © Magnolia

Basic information

  • Preparation time: 00:50 h.
  • Persons: 4


    • 100 g butter
    • 3 egg yolks
    • ½ package baking powder
    • 100 g apples, grated
    • 1 package vanilla sugar
    • 50 g sugar
    • 3 egg whites
    • ¼ tsp salt
    • 100 g sugar
    • 150 g flour
    • 70 g finely chopped hazelnuts
    • 25 g fine poppy seeds


Preheat oven to 180 degrees celsius. Mix warm butter with egg yolks, vanilla sugar and 50 g sugar until creamy. Beat egg whites with salt and then add sugar slowly until stiff. Mix flour, hazelnuts, poppy seeds with the baking powder. Fold flour mix into egg yolks alternating with spoonfuls of egg whites. Butter and flour the forms. Fill in dough and bake at 180 degrees Celsius for 20 minutes.

A special tip:

Serve the apple-poppy tartelettes with honeyed apple pieces, ice cream and raspberries. Wine suggestion: Rosenmuskateller from South Tyrol.

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