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Creamy Lemon-Poppyseed Tart

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By Pillsbury Kitchens
Updated Nov 19, 2010
Bake-Off® Contest 38, 1998
Connie Stone
Phoenix, Arizona
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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