LEMON AND POPPY SEED TARTLETS

Lemon and Poppy Seed Tartlets image

Yield Makes 8 tartlets

Number Of Ingredients 17

For tart shells
1 cup all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juice
For filling
1 1/2 cups lemon curd
1 cup chilled heavy cream
2 tablespoons confectioners sugar
2 teaspoons fresh lemon juice
Garnish: poppy seeds
Special Equipment
8 (3 1/2- by 2/3-inch) round tartlet pans

Steps:

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.)
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.
Put shells on a baking sheet and bake in lower third of oven until golden, 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.
Fill tart shells and make topping:
Fill each shell with 3 tablespoons lemon curd.
Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).