Best Lemon Pear Poppy Seed Breakfast Tarts Recipes

Breakfast Tarts image

Provided by Food Network

Categories dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 15

6 1/2 cups all-purpose flour, plus more for dusting work surface
1 1/3 cups sugar
2 teaspoons ground cardamom or nutmeg
1 teaspoon kosher salt
1 pound (4 sticks) cold unsalted butter, cubed
3/4 cup vegetable shortening
3/4 cup ice-cold water
1 tablespoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1/2 cup lemon juice
5 tablespoons cornstarch
1 cup water
1 egg, beaten
Milk, for brushing

Steps:

For the tart crust: Mix the flour, sugar, cardamom and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like coarse meal. Drizzle in the ice water and vanilla, and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and refrigerate until firm, about 1 hour.
For the blueberry compote: While the dough is resting, place the blueberries, sugar and lemon juice in a pot and bring to a boil. Boil for 8 to 10 minutes. Remove from the heat and add the cornstarch and water, stirring to combine. Return to the heat and simmer until the compote reaches a thick, jam-like consistency, about 8 minutes.
To assemble: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roll out the dough to about 1/8-inch thick on a floured work surface and then cut into 4-by-3-inch rectangles using a pastry press or knife. Transfer to the prepared baking sheet. Place a heaping teaspoon of blueberry compote in the center of half of the rectangles and brush the edges with beaten egg. Top with the remaining rectangles and seal using a fork or dough crimper.
Bake the tarts for 10 minutes. Remove from the oven and brush the tops with milk. Return to the oven for another 10 minutes, until golden brown.

Lemon and Poppy Seed Tartlets image

Yield Makes 8 tartlets

Number Of Ingredients 17

For tart shells
1 cup all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juice
For filling
1 1/2 cups lemon curd
1 cup chilled heavy cream
2 tablespoons confectioners sugar
2 teaspoons fresh lemon juice
Garnish: poppy seeds
Special Equipment
8 (3 1/2- by 2/3-inch) round tartlet pans

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).