Poppy-seed pate sucree

1 servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
3 tablespoons Sugar
2 tablespoons Poppy seeds
1 cup Cold unsalted butter; cut up
4 tablespoons Ice water
2 larges Egg yolks; lightly beaten
Vegetable-oil cooking spray

Directions

Place flour, sugar, and poppy seeds in food processor. Add butter; process until mixture resembles coarse meal, approximately 10 seconds. With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together. Turn dough out onto a piece of plastic wrap; press into a flat circle. Wrap in plastic, and chill for at least 1 hour. Heat oven to 375 degrees. Coat tartlet pans with cooking spray. On a lightly floured board, roll out dough to ⅛-inch thickness. Using a round 3½-inch pastry cutter, cut out 36 circles. Press dough into molds, and place a second tartlet pan of the same size on top; press the two together lightly. 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 up to 5 days. Makes 24 three-inch shells.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "24 tart shells" Per serving: 1495 Calories (kcal); 21g Total Fat; (12% calories from fat); 41g Protein; 281g Carbohydrate; 425mg Cholesterol; 26mg Sodium Food Exchanges: 16 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 ½ Other Carbohydrates

Recipe by: Martha Stewart

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