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Lemon and Poppy Seed Tartlets Recipe

August 24th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. FOR TART SHELLS

  2. 1cupall-purpose flour
  3. 1/2cupicing sugar
  4. 2teaspoonssalt
  5. 1 1/2tablespoonspoppy seeds
  6. 1/2cup coldunsalted butter, cut into bits
  7. 1largeegg yolk
  8. 2tablespoonscold water
  9. 1teaspoonfresh lemon juice
  10. FOR FILLING

  11. 1 1/2cupslemon curd(your own recipe, mine or store bought)
  12. 1cup chilledheavy cream
  13. 2tablespoonsicing sugar
  14. 2teaspoonsfresh lemon juice
  15. GARNISH

  16. poppy seeds

DIRECTIONS

  1. Preheat oven to 350*F and lightly oil bottoms of 8 (3 1/2 by 2/3 inch) round tartlet pans.
  2. Pulse together flour, icing sugar, salt and poppy seeds in a food processor.
  3. Add butter and pulse until mixture resembles coarse meal.
  4. Whisk together yolk, water and lemon juice in a bowl, then add to processor and pulse until pea size lumps form and dough holds together when squeezed (dough will appear slightly crumbly).
  5. Press 1/4 cup of dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork.
  6. Chill until firm, about 20 minutes.
  7. Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
  8. Transfer to a rack and when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
  9. Fill each shell with 3 TBS of lemon curd.
  10. Beat together cream with icing sugar and lemon juice in a bowl with an electric mixer just until it hold stiff peaks.
  11. Transfer to a pastry bag with a decorative tip and pipe onto top of the curd (in a flower shape) (Or dollop with a spoon).
  12. Sprinkle a few poppy seeds in center to look like flower stamens, for a lovely finish.

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