Lemon and Poppy Seed Tartlets

1. 1

   Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor.

2. 2

   Add butter and pulse until mixture resembles coarse meal.

3. 3

   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.

4. 4

   (Dough will appear slightly crumbly.)

5. 5

   Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork.

6. 6

   Chill until firm, about 20 minutes.

7. 7

   Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.

8. 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. 9

   Fill each shell with 3 tablespoons lemon curd.

10. 10

    Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks.

11. 11

    Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).

* Per serving · 4 servings · Values may vary.

No additional tips available.