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1
Mix first 4 ingredients in medium bowl.
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2
Add butter.
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3
Rub in with fingers until butter is size of small peas.
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4
Add egg; mix until dough comes together.
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5
Gather into ball.
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6
Shape into 5-inch-long log.
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7
Wrap in waxed paper; chill 1 hour.
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8
Whisk yolks and 1/4 cup sugar in heavy small saucepan.
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9
Whisk in flour, then milk.
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10
Add lemon peel.
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11
Bring to boil over medium-high heat, whisking constantly.
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12
Remove from heat.
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13
Whisk in vanilla.
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14
Transfer to bowl.
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15
Press plastic wrap onto surface.
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16
Chill until cold, about 1 hour.
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17
(Pastry and pastry cream can be made 1 day ahead.
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18
Keep chilled.)
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19
Preheat oven to 375F.
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20
Cut dough into twenty 1/4-inch-thick slices.
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21
Roll out 1 dough slice between sheets of floured plastic wrap to 3 1/2-inch round.
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22
Transfer to 3-inch-diameter tartlet pan with 1/2-inch-high sides.
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23
Repeat with 9 more dough pieces and tartlet pans.
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24
Remove lemon peel from pastry cream.
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25
Spoon 1 tablespoon pastry cream into each crust.
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26
Top each with 2 teaspoons jam.
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27
Roll remaining 10 dough pieces out between sheets of floured plastic wrap to 3 1/2-inch rounds.
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28
Place 1 round atop each tartlet.
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29
Pinch dough edges together to seal.
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30
Place tartlets on baking sheet.
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31
Bake until pastry is golden on top, about 30 minutes.
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32
Using small knife, loosen tartlets from pans.
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33
Remove from pans.
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34
Transfer to rack; cool.
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35
Sift powdered sugar over.
