Lemon And Poppy Seed Tartlets Recipes

LEMON POPPY SEED TARTLET WITH A STRAWBERRY ROSE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, lemon juice, lemon zest, and vanilla extract. Stir in flour, poppy seeds, and salt until dough comes together and no floury streaks remain.
• Pinch off 1 1/2 teaspoon-sized pieces of dough and roll into balls. Place balls on the lined baking sheets. Press down on each ball with your thumb to create a small indent.
• Bake in the preheated oven until firm, about 7 minutes. Remove from the oven and use the back of a spoon to reinforce each indent. Continue baking until cookies are barely golden around the edges, about 5 minutes more.
• Transfer cookies to a wire rack to cool completely.
• Mix cream cheese, sour cream, and 2 1/2 tablespoons sugar together in a bowl until well blended. Fill each cooled cookie with 1/2 teaspoon of the cream cheese mixture.
• Make 4 deep cuts along the bottom third of each strawberry using a sharp paring knife. Fan out the cuts carefully so they open up. Repeat this process, cutting in between the cuts from the row below, until you reach the top.
• Place a strawberry rose over each cookie; tuck 1 or 2 mint leaves around each strawberry.

LEMON AND POPPY SEED TARTLETS

Steps:

• Make tart shells:
• Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor. Add butter and pulse until mixture resembles coarse meal. 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. (Dough will appear slightly crumbly.)
• Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork. Chill until firm, about 20 minutes.
• Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
• Fill tart shells and make topping:
• Fill each shell with 3 tablespoons lemon curd.
• Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

LEMON POPPY SEED CUTOUTS

Steps:

• Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in lemon zest, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between 2 sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.

LEMON POPPY SEED TORTE WITH LEMON BUTTERCREAM ICING

Steps:

• FOR THE POPPY SEED SHEET CAKE: Grease 11 x 17 inch baking sheet (28 x 43 cm). Line bottom with parchment (NOT WAXED) paper, extending paper 2 inches over long sides.
• Heat milk in small saucepan on medium for about 4 minutes until very hot and bubbles start to appear around edge. Stir in lemon juice, poppy seeds and lemon zest. Let stand for about 15 minutes until cooled to room temperature.
• Beat 1 cup butter in large bowl until creamy and light coloured. Add both sugars (granulated and Icing). Beat well. Beat in egg yolks and vanilla.
• Stir flour, baking soda and salt in medium bowl. Add to the butter mixture in 3 parts, alternately with poppy seed mixture in 2 parts, beating well after each addition.
• Beat egg whites in small bowl with clean beaters until stiff (not dry) peaks form. Do not overbeat. Gently fold 1/2 of egg white into poppy seed batter. Fold in remaining egg white until no white streaks remain. Spread evenly in prepared baking sheet.
• Bake in centre of 350°F oven for about 20 minutes or until wooden pick inserted in centre comes out clean. Let stand in baking sheet on wire rack until cooled completely. Run knife along side to loosen. Invert cake onto counter. Carefully peel off and discard parchment paper. Trim off crusty edges all around. Cut cake crosswise into 3 rectangles, about 4 x 10 1/2 inches each (10 x 26 cm)).
• LEMON BUTTERCREAM ICING: Combine granulated sugar and flour in medium saucepan. Whisk in lemon juice and egg yolks. Heat and whisk on medium for about 3 minutes until mixture is hot and sugar is dissolved.
• Add first amount of butter (6 tbsp) 1 piece at a time, stirring until melted. Heat and stir until just boiling and thickened. Whisk in lemon zest and whipping cream. Turn into medium bowl. Cover with plastic wrap directly on surface to prevent skin from forming, Chill until cold.
• Beat second amount of butter (2 2/3 cups) in large bowl on high for a bout 5 minutes until light coloured and increased in volume.
• Gradually add 2 1/4 cups icing sugar (confectioner's) 1/4 cup at a time, beating well after each addition. Add lemon mixture, 1/4 cup at a time, beating until creamy and light coloured. Makes about 5 cups icing.
• Place 1 cake piece on long 12 inch serving plate or cake board. Spread 3/4 cup icing on top. Repeat with second and third cake pieces and same amount of icing each time. Place remaining cake piece on top. Ice top and sides with very thin layer of icing. Spoon remaining icing into large piping bag fitted with small closed star tip. Pipe small stars on top and sides of cake. Chill for several hours until firm for easier slicing. Cuts into 24 slices.
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LEMON AND POPPY SEED TARTLETS

Steps:

• Preheat oven to 350*F and lightly oil bottoms of 8 (3 1/2 by 2/3 inch) round tartlet pans.
• Pulse together flour, icing sugar, salt and poppy seeds in a food processor.
• Add butter and pulse until mixture resembles coarse meal.
• 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 (dough will appear slightly crumbly).
• Press 1/4 cup of dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork.
• Chill until firm, about 20 minutes.
• Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
• Transfer to a rack and when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
• Fill each shell with 3 TBS of lemon curd.
• Beat together cream with icing sugar and lemon juice in a bowl with an electric mixer just until it hold stiff peaks.
• Transfer to a pastry bag with a decorative tip and pipe onto top of the curd (in a flower shape) (Or dollop with a spoon).
• Sprinkle a few poppy seeds in center to look like flower stamens, for a lovely finish.