Lemon Poppy Seed Tart

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Servings: 4 cups Difficulty: Advanced
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A tangy, citrus-infused baked cake with a delicate crumb and glossy lemon glaze
Lemon Poppy Seed Tart recipe image
Lemon Poppy Seed Tart recipe image
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Lemon Poppy Seed Tart

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 30.3

Description

This Lemon Poppy Seed Tart is a bright and airy baked dessert that balances the sharp zest of fresh lemons with the nutty crunch of poppy seeds. The batter, enriched with a touch of pear puree for moisture, results in a tender, low-fat crumb that feels light on the palate. A simple lemon syrup brushed over the warm cake adds a glossy finish and intensifies the citrus flavor profile. Topped with vibrant raspberries, kiwi, and papaya, this dish is visually stunning and perfect for spring brunches, garden parties, or as a refreshing dessert after a heavy meal.

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch indented, fluted shortcake pan with non-stick vegetable spray.
  2. In a small bowl, combine the nonfat milk and poppy seeds. Let stand for about 15 minutes to allow the seeds to soften.
  3. Stir in the pear puree, beaten egg white, vanilla extract, and lemon zest to the milk mixture until well blended.
  4. In a separate bowl, sift together the cake flour, 3/4 cup of the sugar, and baking powder.
  5. Pour the wet milk mixture into the dry ingredients and stir just until blended. Do not overmix.
  6. Pour the batter into the prepared shortcake pan.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 5 minutes.
  9. Loosen the edges with a knife and turn the cake out onto a wire rack lined with wax paper.
  10. While the cake cools, combine the remaining 1/4 cup sugar and lemon juice in a small saucepan.
  11. Heat the mixture over medium heat until it comes to a boil.
  12. Simmer for about 1 minute, or until the syrup is clear and slightly thickened.
  13. Brush the lemon syrup over the top and sides of the warm cake.
  14. Transfer the glazed cake to a serving platter.
  15. Arrange the raspberries, kiwi wedges, and papaya balls attractively on top of the cake.
  16. Garnish with a lemon rose and lemon leaves if available, then serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 30.3kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.4g2%
Cholesterol 0.4mg1%
Sodium 8.3mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.3g2%
Sugars 1.1g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, poppy seed, cake, tart, citrus, glaze, raspberry, kiwi, papaya, low fat, spring dessert, brunch, flour, sugar, baking powder, vanilla, egg white, nonfat milk, pear puree
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