Lemon and Poppy Seed Tartlets

PreparationMake 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). Cooks' note:Shells may be made 2 days ahead, cooled completely, and kept in an airtight container

PreparationMake 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). Cooks' note:Shells may be made 2 days ahead, cooled completely, and kept in an airtight container