准备

Make the dough

• Cut the butter in half lengthwise, cut each half lengthwise again, and then cut each strip into 8 pieces. Pile the butter onto a plate and slide it into the freezer until ready to use. Measure the water in a 1-cup glass measure or small bowl; add the yolks and vanilla. Using a table fork, mix until well blended and keep in the fridge until ready to use.
• 将面粉，糖和盐放入食品加工机中，然后搅拌直至充分混合。加入冷黄油块，然后将黄油切入面粉混合物中，直到块大小为止，大约1分钟。将鸡蛋水混合物倒在面粉混合物上，然后搅拌直至面团形成潮湿的小团块。
• Dump the dough onto the counter and sprinkle evenly with the poppyseeds. Knead a few times until the dough is evenly moist and holds together. Divide the dough into two pieces (they don’t need to be exactly even), shape each into a flat disk, wrap in plastic, and refrigerate until well chilled, about 2 hours.

做填充

• Put the cream cheese and confectioners’ sugar in a small bowl. Using a whisk or a hand-held mixer, mix until well blended and smooth. Add the yolk, vanilla, and salt and whisk until just blended. Cover and set aside.

组装和烘烤

• 在两个饼干纸上排列羊皮纸或不粘衬里。将鸡蛋和水放入一个小碗中，然后用叉子混合直至充分混合。
• Working with one piece of dough at a time, on a lightly floured surface, roll out the dough until it’s about 3/16-inch thick. Using a 4-inch round cookie cutter with a scalloped edge, cut out rounds. Gather the scraps, reroll, and cut more rounds. Do the same with the other piece of dough. You should have 24 rounds total (12 bottoms and 12 tops). Arrange 6 rounds on each cookie sheet.
• 汤匙2茶匙。奶油奶酪填充到饼干片上12发子弹的中心。使用偏移刮刀，将均匀的层散布，留下面团的1/2英寸边框。汤匙1汤匙。柠檬凝乳的中心（无需传播）。使用小糕点刷，用鸡蛋洗涤刷边。将剩余的一轮放在顶部，将牢固地按在边缘上密封。
• Lightly brush the tops with egg wash. Using the tip of a small sharp knife, cut a small X into the center of the top crusts to let steam escape. Slide the cookie sheets into the fridge while the oven heats up.
• Position an oven rack in the center of the oven and heat the oven to 375°F. Bake, one sheet at a time, until the tarts are golden brown, 31 to 33 minutes. Move the sheet to a wire rack and let cool for 10 minutes. Carefully remove the hand tarts from the sheet, set them on a wire rack, and let cool completely.

Make Ahead Tips

The hand tarts are best when served the same day they’re baked, but the tarts can be assembled, covered in plastic, and stowed in the refrigerator for up to 1 day before baking.

The dough can also be made ahead and stowed in the refrigerator for up to 2 days frozen for up to 1 month.

Thaw overnight in the refrigerator before rolling.