Creamy Lemon-Poppyseed Tart

(6)
2 reviews.
  • 15 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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