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Connie Stone
Phoenix, Arizona
Enjoy these tasty lemon and poppy seed tarts topped with raspberries - perfect for dessert.
Creamy Lemon-Poppyseed Tart
- Prep Time 15 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Spoon 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
300
Calories
12g
Total Fat
4g
Protein
44g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size: 1/12 of Recipe
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 30mg
- 10%
- Sodium
- 210mg
- 9%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 29g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;Tips from the
Pillsbury Kitchens
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