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Tart: Creamy Lemon-Poppyseed Tart

Source of Recipe

Connie Stone


List of 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



Recipe

Preparation Directions:
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.

YIELD: 12 Servings


High Altitude Instructions:
Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.
Tips:
*One cup lemon pie filling can be substituted for the lemon curd.