Today I am compelled to cook something almost too pretty to eat, almost! These Lemon Poppy Seed Tartlets are not only beautiful but tangy, sweet and delicious. Everything you think a lemon tart should be and they scream “spring”. So if you’re looking for a lovely dessert for Mother’s Day, look no further.
The poppy seeds pastry adds a nice crunch for an interesting bite and the whipped cream topping helps to soften the tart lemon. A pretty awesome combination!
I used a #126 piping tip for the flower top. The little extra effort in piping elevates this tart to something special.
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 1/2 Tbsp poppy seeds
- 1/2 cup cold unsalted butter cut into chunks
- 1 large egg
- 2 Tbsp cold water
- 1 tsp fresh lemon juice
- 1 1/3 cup sugar
- 3/4 cup unsalted butter cut into chunks
- 4 large eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- 2 Tbsp grated lemon zest
- 1 cup heavy cream
- 2 1//2 Tbsp icing sugar
- 2 tsp fresh lemon juice
- In a food processor pulse together flour, sugar, salt and poppy seeds. Add butter and pulse to combine. The mixture will be crumbly and the butter should be pea size. In a small bowl whisk together yolk, water and lemon juice. Pour into processor and pulse to combine.
- Scoop approximately 1/4 cup of dough into each tart shell. Gently press the dough evenly over the bottom and up the sides to cover the entire tart pan. Prick the bottoms of the shells with a form and chill for 20 minutes.
- In a preheated 350℉ oven bake the tart shells on a baking sheet for 20-25 minutes until lightly browned. Remove and cool on a wire rack. Remove tart shells from pan and fill with lemon curd. Each shell will hold approximately 3 Tbsp of lemon curd.
- In a heavy saucepan whisk together all ingredients except the butter. Add butter all at once and stir over medium low heat, whisking constantly until butter is melted and the curd has thickened. Pour through a fine sieve, cover immediately with plastic wrap directly on the curd surface, chill.
- With an electric mixer, beat the cream until soft peaks form. Add icing sugar and lemon juice and continue to beat until stiff peaks form. Garnish the tartlets as desired with a piping bag or dollop, sprinkle with poppy seeds.
The tart shells can be made ahead up to two days, stored in an airtight container. The Lemon Curd recipe makes more than you will need to fill the tart shells. It will keep for one week, covered and refrigerated. Wonderful on muffins or scones. Can also freeze the lemon curd for future use.
Recipe Source: Adapted just slightly from Epicurious Lemon and Poppy Seed Tartlets, April 2001