Roses of Apricot Tart

Variation of: Kathi’s Poppy Seed Strudel

You will need:
1 package of Kathi’s Poppy Seed Strudel
For the dough: 1 oz (40g) butter or margarine, 4 fl oz (110ml) warm water
For the filling: 1 egg, 5 fl oz (150ml) water, 1 can of apricots (drained weight approx. 9 oz (250g))

Baking Pan:
springform pan Ø 10 inch (Ø 26cm)

Baking Time:
approx. 45 minutes



Instructions:

1. Preheat oven to 360°F (180°C). Generously grease and lightly flour the springform pan.
2. Drain the apricots very well.
3. Put the base mix and the dried yeast into a mixing bowl and mix together. Add the warm water and the softened margarine or butter and knead for about 3 minutes until the dough is smooth.
4. Cover and leave to rise for 20-30 minutes in a warm place. Afterwards, briefly knead the yeast dough with your hands to release air.
5. Cut the well-drained apricots into small pieces. Withhold 8 apricot halves for the final decoration.
6. In another bowl, blend the mix for the filling, the egg and the water. Gently blend in the apricot pieces with a spoon. Leave the filling to swell for about 10 minutes.
7. Fill ¼ of the yeast dough into the prepared baking pan and spread it evenly onto the bottom.
8. Roll out the rest of the dough on a lightly floured, hygienic clean surface, into a 12x16 inch (30x40cm) rectangle. Then gently spread it with the poppy-seed and apricot filling. Roll up the spread dough into a spiral, starting from one of the rectangle’s short sides.
9. Now cut the roll into 12 equal slices of about 1,5 inch (2-3cm). Put these circularly onto the dough in the springform pan. Cut the withheld apricot halves into pretty slices and put these into the spaces between the rolls.
10. Bake in preheated oven for about 45 minutes.
11. Cool in pan on rack. When cooled, loosen edges with knife or metal spatula. Remove from pan and put it on a cake plate.
12. For decoration, you could sprinkle the cake with decorating sugar.