Yield: Yields 12 hand tarts
The crust for these tarts is a sweet, cookie-like dough laced with poppyseeds. Even in small
amounts, poppyseeds are pretty, and they add a lovely, nubby texture to the baked crust. The creamy filling, balanced with tart lemon curd, is reminiscent of Key lime pie.
Make Ahead Tips
The hand tarts are best when served the same day they’re baked, but the tarts can be assembled, covered in plastic, and stowed in the refrigerator for up to 1 day before baking.
The dough can also be made ahead and stowed in the refrigerator for up to 2 days frozen for up to 1 month.
Thaw overnight in the refrigerator before rolling.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.