Lemon Poppy Seed Tart Recipe

Name: Lemon Poppy Seed Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup nonfat milk; 2 tablespoons poppy seeds; 1 (4 ounce) jar pear baby food (puree); 1 egg white (lightly beaten); ¾ teaspoon vanilla; 2 grated lemons, zest of; 1 ⅓ cups cake flour; 1 cup sugar; 1 teaspoon baking powder; ¼ cup lemon juice; 12 pint raspberries; 2 kiwi fruits (peeled and cut in thin wedges); papaya, 10 small balls; lemon zest; rose extract (optional); lemon leaves (optional)

Servings: persons

⅔ cup nonfat milk
2 tablespoons poppy seeds
1 (4 ounce) jar pear baby food (puree)
1 egg white (lightly beaten)
¾ teaspoon vanilla
2 grated lemons, zest of
1 ⅓ cups cake flour
1 cup sugar
1 teaspoon baking powder
¼ cup lemon juice
12 pint raspberries
2 kiwi fruits (peeled and cut in thin wedges)
papaya, 10 small balls
lemon zest
rose extract (optional)
lemon leaves (optional)

1
Combine nonfat milk and poppy seeds in a bowl.
2
Let stand about 15 minutes.
3
Stir in pear puree, egg white, vanilla and lemon zest.
4
Sift together cake flour, 3/4 cup sugar and baking powder in another bowl.
5
Stir nonfat milk mixture just until blended.
6
Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray.
7
Bake at 375 degrees F. about 20 minutes or until cake tests done in the center.
8
Let cool in pan 5 minutes.
9
Loosen edges and turn out onto wire rack with wax paper underneath.
10
Combine remaining 1/4 cup sugar and lemon juice in small sauce pan.
11
Heat to boiling.
12
Simmer about 1 minute or until syrup is clear.
13
Brush syrup over top and sides of cake while cake is still warm.
14
Place cake on serving platter.
15
Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake.
16
Garnish center with lemon rose and several lemon leaves, if available.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ⅔ cup nonfat milk, 2 tablespoons poppy seeds, 1 (4 ounce) jar pear baby food (puree), 1 egg white (lightly beaten), and more.

Yes, Lemon Poppy Seed Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Tart

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