1. Grease a 24cm round loose-based flan tin.
2. Sandwich filo sheets together, brushing between layers with butter. Top with unbuttered sheet. Line pan with layered filo. Trim excess.
3. Combine sugar and extra butter in a bowl. Stir in egg, milk, flour and seeds. Spoon in thin layer onto filo.
4. Cook in moderate oven (180C) for 20 minutes or until cooked. Stand for 5 minutes. Remove tin.
5. To make citrus syrup, place lemon juice and sugar in a small saucepan. Stir over low heat until sugar is dissolved. Bring to boil and remove from heat.
6. Brush half the syrup over cake. Stand until syrup is absorbed. Repeat with remaining syrup.
7. Decorate with lemon rind. Serve.

Tip: Citrus poppy seed tart is best made on the day of serving. It can be served warm or cold. For a change, orange juice can be substituted for the lemon in this recipe. Try decorating top of tart with sliced strawberries and brushing with warmed jam.

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