Creamy Lemon-Poppyseed Tart

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

  • 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
  • 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.
  • 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.
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