Creamy Lemon-Poppyseed Tart

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

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Servings 12

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( 6 ) Ratings

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Bake-Off® Contest 38, 1998

Connie Stone

Phoenix, Arizona

ingredients 7
Prep Time 15 min
Total Time 1 hr 15 min

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

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Directions

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

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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; 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.

Review & Comments

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gwashington1961

report Posted Aug. 29, 2012 2:19 AM

This is the first time I have seen Lemon and Poppy Seed Cake Batter used as a base for a Fruit Tart. The combination sounds delicious! I can't think of any use of Lemon Pie Filling or Lemon Curd that won't put a smile on the faces of my family! Enjoy!!!

Manzi83

report Posted Apr. 8, 2012 7:45 AM

This recipe is very refreshing! I have adjusted it a little. I make the cake in a 13x9 pan, use the whole 8 oz of cream cheese and use lemon pie filling instead of lemon curd. It is a family favorite!