Name: Lemon and Poppy Seed Tartlets
Yield: Makes 8 tartlets
Ingredients: 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; 1 1/2 cups lemon curd; 1 cup chilled heavy cream; 2 tablespoons confectioners sugar; 2 teaspoons fresh lemon juice; Garnish: poppy seeds; 8 (3 1/2- by 2/3-inch) round tartlet pans

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Lemon and Poppy Seed TartletsRita Maas

Poppy seeds have a tendency to go rancid quickly, so be sure to use a fresh jar (and refrigerate or freeze it afterwards).

Cooks' note:

Shells may be made 2 days ahead, cooled completely, and kept in an airtight container

Recipe notes

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