I really find the beauty of small size tart molds these days. Not only they look cute, but also I can use the same dough baking with various fillings in one batch. Meanwhile, I won't feel too guilty of eating one because it is small. Anyways, after the French apple tart last night, I baked this poppy seeds tartlet today. I like the texture of poppy seeds and wonder how they taste like besides in the cake or muffins. The filling recipe is used from this NY Times post. The taste was fine, but it was too much poppy seeds which made it very dense and tough. I don't think I will make this again.