lemon and poppy seed tartlets

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Servs: 8   Prep:

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  • add   1 1/2 cups <a href ="/recipes/recipe_views/views/104920">lemon curd</a>
  • add   2 tablespoons cold water
  • add   1 large egg yolk
  • add   1/2 cup confectioners sugar
  • add   1 cup all-purpose flour
  • add   2 tablespoons confectioners sugar
  • add   1 teaspoon fresh lemon juice<B>For filling</b>
  • add   1 1/2 tablespoons poppy seeds
  • add   1/2 teaspoon salt
  • add   1 stick (1/2 cup) cold unsalted butter, cut into bits
  • add   2 teaspoons fresh lemon juiceGarnish: poppy seedsSpecial equipment: 8 (3 1/2- by 2/3-inch) round tartlet pans
  • add   1 cup chilled heavy cream
  • add   <B>For tart shells</b>


  1. Make tart shells: Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor. Add butter and pulse until mixture resembles coarse meal. 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.)
  2. Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork. Chill until firm, about 20 minutes.
  3. Put shells on a baking sheet and bake in lower third of oven until golden,
  4. 20 to 25 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
  5. Fill tart shells and make topping: Fill each shell with 3 tablespoons lemon curd.
  6. Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it
  7. just holds stiff peaks. Transfer to a pastry bag with a decorative tip
  8. and pipe onto curd (or dollop frosting
  9. with a spoon).
  10. Cooks' note:
  11. • Shells may be made 2 days ahead, cooled completely, and kept in an airtight container