Lemon Pear Poppy Seed Breakfast Tarts Recipes

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.

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).

Steps:

• Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
• Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
• When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
• Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
• While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
• Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.