Bake-Off® Contest 38, 1998
Phoenix, Arizona

Creamy Lemon-Poppyseed Tart

Enjoy these tasty lemon and poppy seed tarts topped with raspberries - perfect for dessert.

(6)
(2)
Save and Share
  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

Expert Tips

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

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

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