Lemon Curd Poppyseed Tartlets

This weekend was my husband's birthday. We won't say the specific number, but let's just say, it was one of those milestone birthdays. I bought him a card with the Grim Reaper on it [I'm an understanding 25 year-old spouse].

Oh, and I baked. Per request of the birthday boy [man?] I made two desserts, one of which I'll share today, and another I'll share soon. Both recipes come from Martha Stewart's "New Pies & Tarts Cookbook" otherwise known as my new Bible. Seriously. You know when something looks so delicious on paper that you're legitimately tempted to lick the page? (wait, that's just me?) That's this whole tome. Buy it. OR check it out from the library, refuse to give it back, and be forced to order it online like I did. Your call.

I know pie is really hip as far as confections go, but in the noble words of the Internet, IDGAF. Which I say for the simple reason that pie is delicious, and one of my very favorite things on the face of this planet. I'm like Keri Russel in Waitress, except that I love my husband and I'm not pregnant. Basically, I love pie. I love these pie tartlets. I love this lemon curd, which is so deep and lemony, it's exactly how I want lemon curd to taste. The sesame seeds are a prefect compliment, giving this dessert the taste of an incredibly decadent lemon poppyseed muffin.

Martha puts a dollop of homemade whipped cream between the candied lemons and the poppyseed garnish, which sounds lovely, but that the birthday guy declined. Feel free to add whipped cream if it is to your liking! Also, I know what you're thinking. That's a lot of steps. It is--yet, once each individual piece of the pie puzzle is complete, these come together in a snap! Promise.

Lemon Curd Poppyseed Tartlets 

from Martha Stewart's New Pies & Tarts Cookbook 

makes 24

Poppy Seed Pate Sucre Recipe

Ingredients 
    2 1/2 cups all-purpose flour
    3 tablespoons sugar
    2 tablespoons poppy seeds
    1 cup (2 sticks) cold unsalted butter, cut into small pieces
    4 tablespoons ice water
    2 large egg yolks, lightly beaten
    Vegetable-oil cooking spray

Directions

1. Heat oven to 375 degrees. Place flour, sugar, and poppy seeds in food processor. Add butter; process until mixture resembles coarse meal, approximately 10 seconds.
2. With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together.
3. Turn dough out onto a piece of plastic wrap; press into a flat circle. Wrap in plastic, and chill for at least 1 hour.
4. Coat tartlet pans with cooking spray. On a lightly floured board, roll out dough to 1/8-inch thickness. Using a round 4-inch pastry cutter, cut out 24 circles. Press dough into molds, and place a second tartlet pan of the same size on top; press the two together lightly.
5. 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. Transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days

Lemon Curd Recipe

Ingredients

    4 large eggs, plus 4 large egg yolks

    1 1/3 cups sugar

    2/3 cup fresh lemon juice (about 4 lemons)

    Salt

    10 tablespoons unsalted butter, cut into pieces

Directions

1. In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
2. Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
3. Pour curd through a fine-mesh sieve into a bowl. Cool to room temperature. Refrigerate curd until firm, 2 to 3 hours. 

Candied Lemon Slices 

Ingredients

    3 lemons

    4 cups sugar

    4 cups water

Directions

1. Using a mandoline, cut lemons into thin slices. Place sugar and water in a heavy saucepan. Place over medium-high heat; bring to a boil, stirring to dissolve sugar.
2. Add lemon slices to sugar water; bring to a second boil. Remove from heat, and let cool to room temperature.

Tart Assembly Directions 

1. Place lemon curd in a pastry bag fitted with a #7 round piping tip. Pipe approximately 2 tablespoons curd into the center of each poppy-seed pate-sucre shell. Drain the candied lemon slices from the syrup, and remove any seeds.
2. Fit another pastry bag with a #35 star tip, and fill with sweetened whipped cream. Place one candied lemon slice on top of each curd, and finish with a rosette of whipped cream. Sprinkle with poppy seeds, and serve. Assemble as close to serving time as possible.

It's easy, I promise