I wasn't sure what to call these because I had lemon bars in mind but with my usual affinity for both extra crust-to-filling-ratio and individual-sized desserts, I decided to put the lemon curd filling into the shells for this recipe instead of berry jams. They're just cute, ok?! Was it a cookie? Was it a tart? Was it a cookie-who-wanted-to-be-a-tart-when-it-grew-up? So my first inclination was to call them Meyer Lemon Doodads, because 'doodad' is my go-to word when I can't think of the word for something off the top of my head. And then that made me want to post this little story I wrote in my Write Around Portland Prompt workshop that meets at Powell's. The prompt was "I forgot the word for it" and I think we had 6 minutes to write, so I'm not exactly apologizing for my writing, since we're not supposed to apologize, but I am pointing out that it's unedited and written in a very short time span. Ok, semi-apology over.
I often forget the word for something or another when under pressure. I've taken to substituting "doodad" in it's place. I can only imagine this being rather unhelpful when I ask the friend cooking with me to hand me the doodad in the top right drawer. I don't know why or when "doodad" entered my lexicon as the omnipotent substitute word, but it's firmly entrenched by now.
The missing bottle opener, the cat's catnip cigar, the arm band to fit my phone in when I go running, doodads all of them. Even my current romantic interest has taken to the word, first in a teasing way, and now because various incarnations of it make both of us laugh. The root beer float we share becomes a "rootdad", the sunset we photograph at Cannon Beach becomes a "sundad" .
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 cup powdered sugar
1/2 teaspoons fine sea salt
2 large egg yolks, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon fine sea salt
6 Tbsp chilled unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
1 ½ cups Meyer Lemon curd (or 3/4 cup of your favorite jam instead of the lemon curd, if desired)
Cream 1 cup butter in the bowl of a stand mixer with granulated sugar and powdered sugar and salt; beat until well blended, about 2 minutes, then add in egg yolks and vanilla. Add the flour and mix just until combined. Dough will be soft and slightly sticky.
To roll out the dough, first divide the dough in half. Place each half between 2 sheets of parchment paper. Flatten the dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4" thick. Refrigerate the parchment sheets of dough until firm, about 2 hours.
For streusel: Mix 3/4 cup flour, 1/3 cup sugar, and salt in a small mixing bowl. Using your fingertips, rub 6 Tbsp butter and 1/4 tsp vanilla into the dry ingredients until no large lumps remain. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill.
Preheat oven to 350. Spray 3 muffin tins with non-stick spray.
Cut out rounds of the refrigerated dough with a 2 ½ inch round cookie cutter. Place the rounds in the muffin tins, gently pressing them to fit the shape of the tin. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 30 rounds. If the dough gets too soft upon re-rolling and starts to stick or tear, refrigerate for 30 minutes again before re-rolling. Refrigerate the muffin tins for 30 minutes before you fill them with lemon curd, to ensure the crust is cold before baking.
Spoon about 1 Tbsp lemon curd or 1 1/2 tsp jam into the center of each round of dough. Sprinkle 1-1 1/2 tablespoons streusel around the edges of each tart, trying not to get any into the center of the lemon curd. I used a small circle of parchment paper that I laid on top of the lemon curd and then sprinkled the streusel around it. It was kind of messy to remove it from the filling, but at least I didn't get streusel all in the middle.
Bake at 350 for 20-22 minutes until the crust is golden brown and delicious. Makes about 30 tasty tiny tarts.