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Creamy Lemon-Poppyseed Tart

(6)
  2 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 12 servings
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Enjoy these tasty lemon and poppy seed tarts topped with raspberries - perfect for dessert.

Bake-Off® Contest 38, 1998
Connie Stone
Phoenix, Arizona

Ingredients

Tart

1
(15.6-oz.) pkg. Pillsbury™ Lemon PoppySeed Quick Bread & Muffin Mix
1
cup water
2
tablespoons oil
1
egg

Topping

3/4
cup whipped cream cheese (from 8-oz. tub)
1
(11 1/4-oz.) jar lemon curd*
15
to 20 fresh or frozen red raspberries, thawed

Steps

  • 1 Heat oven to 350°F. Grease 12-inch pizza pan with sides or 13x9-inch pan. In large bowl, combine all tart ingredients. Stir 50 to 75 strokes until mix is moistened. Pour batter evenly into greased pan.
  • 2 Bake at 350°F. for 22 to 27 minutes or until tart is golden brown and edges start to pull away from sides of pan. Cool 30 minutes.
  • 3 Spoon and spread cream cheese to within 1 inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over lemon curd. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease 12-inch pizza pan with sides or 13x9-inch pan. In large bowl, combine all tart ingredients. Stir 50 to 75 strokes until mix is moistened. Pour batter evenly into greased pan.
  • 2 Bake at 350°F. for 22 to 27 minutes or until tart is golden brown and edges start to pull away from sides of pan. Cool 30 minutes.
  • 3 Spoon and spread cream cheese to within 1 inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over lemon curd. Store in refrigerator.

Expert Tips

*One cup lemon pie filling can be substituted for the lemon curd.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
300
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
210mg
9%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
4%
Sugars
29g
29%
Protein
4g
4%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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