Poppy Seed Tartlets With Lemon Curd And Candied Lemon Slices
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
63
Spice
47
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Poppy Seed2 large
Egg Yolk (lightly beaten)3
Lemons2 tbsps
Sugar (confectioners')2.5 cups
All-Purpose Flour4 cups
Water2 cup
Heavy Cream1 tsp
Pure Vanilla ExtractDirections:
1
Place lemon curd in a pastry bag fitted with a #7 round piping tip
2
Pipe approximately 2 tablespoons curd into the center of each poppy-seed pate-sucree shell
3
Drain the candied lemon slices from the syrup, and remove any seeds
4
Fit another pastry bag with a #35 star tip, and fill with sweetened whipped cream
5
Place 1 candied lemon slice on top of each curd, and finish with a rosette of whipped cream
6
Sprinkle with poppy seeds, and serve
7
Assemble as close to serving time as possible
8
Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan; whisk together
9
Place over medium heat, stirring constantly with a wooden spoon; make sure to stir sides and bottom of saucepan
10
Cook until mixture is thick enough to coat the back of a wooden spoon, 20 to 25 minutes
11
Remove the saucepan from heat
12
Hold a fine sieve over a medium bowl, and push mixture through sieve with the back of a ladle
13
Add butter, 1 piece at a time, stirring with the wooden spoon to incorporate into a smooth consistency
14
Transfer to a medium bowl
15
Lay plastic wrap directly on surface to avoid forming a skin, and wrap tightly
16
Place in the refrigerator until firm and chilled, about 3 hours
17
Lemon curd may be made up to 1 day in advance
18
Yield: 3 1/3 cups Prep Time: 15 minutes Cook Time: 30 minutes Inactive Prep Time: 3 hours Preheat oven to 375 degrees F
19
Place flour, sugar, and poppy seeds in food processor
20
Add butter; process until mixture resembles coarse meal, approximately 10 seconds
21
With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together
22
Turn dough out onto a piece of plastic wrap; press into a flat circle
23
Wrap in plastic, and chill for at least 1 hour
24
Coat 24 tartlet pans with cooking spray
25
On a lightly floured board, roll out dough to 1/8-inch thickness
26
Using a round 3 1/2-inch pastry cutter, cut out 36 circles
27
Press dough into molds, and place a second tartlet pan of the same size on top; press the 2 together lightly
28
Bake 8 to 10 minutes; when the pastry begins to brown around the edges, remove the top pan, and continue baking until the pastry dries out and turns golden brown, 4 to 6 minutes
29
Transfer to a wire rack to cool completely
30
Store in an airtight container for up to 5 days
31
Yield: 24 (3-inch) shells Prep Time: 20 minutes Cook Time: 16 minutes Inactive Prep Time: 1 hour 10 minutes Using a mandoline, cut lemons into thin slices
32
Place sugar and water in a heavy saucepan
33
Place over medium-high heat; bring to a boil, stirring to dissolve sugar
34
Add lemon slices to sugar water; bring to a second boil
35
Remove from heat, and let cool to room temperature
36
Store refrigerated in a covered plastic container for up to 1 week
37
Yield: 3 dozen Place cream, sugar, and vanilla in the bowl of an electric mixer, and beat on medium speed until soft peaks form, about 4 minutes
38
Prepare as close to serving time as possible
39
Yield: 1 1/3 cups