Poppy-seed Pate Sucree

INGREDIENTS

INSTRUCTIONS

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
1/8-inch thickness. Using a round 3 1/2-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@prodigy.net" 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 1/2 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1520
Calories From Fat: 175
Total Fat: 20.1g
Cholesterol: 368.9mg
Sodium: 33.8mg
Potassium: 603.1mg
Carbohydrates: 289.5g
Fiber: 11.9g
Sugar: 46.2g
Protein: 40.9g