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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