Lemon Poppy Seed Tart

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 30.3

Dietary: Low-cal, Vegetarian

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

Read it online: https://www.chefs-mate.com/recipe/lemon-poppy-seed-tart-2/