Lemon Poppy Seed Tart Recette

This delightful Lemon Poppy Seed Tart recipe, originally found in the Los Angeles Times, is a vibrant and refreshing dessert. The delicate poppy seed cake is perfectly complemented by a zesty lemon glaze and a colorful arrangement of fresh raspberries, kiwi, and papaya. Easy to follow instructions ensure a delicious treat for any occasion!

Préparation 20 min

Cuisson 60 min

Calories 229.8 kcal

Protéines 7g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemon Poppy Seed Tart

1 cup nonfat milk
1/4 cup poppy seeds
1/2 cup pear puree
1 large egg white
1 teaspoon vanilla extract
Lemons, Zest Of
1 1/2 cups cake flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 cup fresh lemon juice
fresh raspberries (for garnish)
kiwi wedges (for garnish)
papaya balls (for garnish)
2 tablespoons lemon zest
Rose Extract
lemon leaves (for garnish)
1 1/4 cups all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup butter
1 large egg yolk
1 tablespoon cold water
1/4 cup heavy cream
3 large eggs
1/4 cup granulated sugar (for glaze)
lemon rose (optional garnish)

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Comment préparer Lemon Poppy Seed Tart

In a medium bowl, combine 1 cup nonfat milk and 2 tablespoons poppy seeds. Let stand for 15 minutes.
Stir in 1/2 cup pear puree, 1 large egg white, 1 teaspoon vanilla extract, and the zest of 1 lemon.
In a separate bowl, whisk together 1 1/2 cups cake flour, 3/4 cup granulated sugar, and 2 teaspoons baking powder.
Gently stir the milk mixture into the dry ingredients until just combined. Do not overmix.
Pour batter into a greased and floured 9-inch indented, fluted shortcake pan.
Bake at 375°F (190°C) for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 5 minutes before loosening the edges and inverting onto a wire rack lined with wax paper.
While the cake cools, prepare the glaze: In a small saucepan, combine 1/4 cup granulated sugar and 2 tablespoons lemon juice.
Bring to a boil over medium heat, then reduce heat and simmer for 1 minute, or until the syrup is clear and slightly thickened.
Brush the warm glaze evenly over the top and sides of the cake.
Once the cake has completely cooled, transfer it to a serving platter.
Arrange fresh raspberries, kiwi wedges, and papaya balls attractively on top of the cake.
Garnish the center with a lemon rose (optional) and lemon leaves (optional).

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

119g

Fat

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Desserts Cakes

Questions fréquentes

Combien de temps faut-il pour préparer Lemon Poppy Seed Tart ?

Lemon Poppy Seed Tart prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Lemon Poppy Seed Tart ?

Lemon Poppy Seed Tart contient environ 229.8 calories par portion, avec environ 7 g de protéines, 17 g de glucides et 2 g de lipides.

De quels ingrédients ai-je besoin pour Lemon Poppy Seed Tart ?

Les principaux ingrédients de Lemon Poppy Seed Tart sont Nonfat Milk, Poppy Seeds, Pear Baby Food, Egg White, Vanilla, Lemons, Zest Of. Consultez la liste complète avec les quantités ci-dessus.