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Lemon Poppyseed Tart

Source of Recipe

www.ichef.com


List of Ingredients

2/3 cup nonfat milk
2 tablespoons poppy seeds
4 ounces pear baby food puree
1 egg white, lightly beaten
3/4 teaspoon vanilla
grated zest of 2 lemons
1 1/3 cups cake flour
1 cup sugar
1 teaspoon baking powder
1/4 cup lemon juice
1/2 pint raspberries
2 kiwi fruits, peeled and cut thin


Recipe

Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375ºF about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath.

Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges on top of cake.