Flower Tarts

Flower Tarts

These bite-sized tarts are the cutest dessert you'll make all season!

Prep time: 25 minutes
Total Time: 60 minutes
Serving Size: 16

Featured Bakeware:

24 Cup Mini Muffin Pan


    1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
    1/2 cup plus 1 to 2 teaspoons powdered sugar
    2 tablespoons butter, softened
    2 oz (from 8-oz packaging) cream cheese, softened
    1/4 teaspoon vanilla
    1/3 cup jam or perserves (raspberry, strawberry, apricot), stirred well

Recipe Instructions

Heat oven to 450°F. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2- to 4-inch flower-shaped cookie cutter, cut 8 flowers from crust; repeat for remaining crust. Carefully place 1 cutout inside each of 16 ungreased mini muffin cups, staggering them every other cup among 3 pans, and firmly pressing them down into bottom. Gently fold petals flat around top of pan. Prick bottom and sides a few times with fork. Bake two pans 5 to 7 minutes or until light golden brown, then bake remaining pan. For all pans, cool 5 minutes in pan; gently remove shells from pan to cool on cooling rack. Cool completely, about 15 minutes. Using fine-mesh sieve, lightly sprinkle petals with the 1 to 2 teaspoons powdered sugar. In small bowl, beat butter and cream cheese with electric mixer on low speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add vanilla and the 1/2 cup powdered sugar; beat until smooth. Pipe or spoon 2 teaspoons of the cream cheese mixture into each shell, carefully smoothing tops. Spoon 1 teaspoon of the jam on top of cream cheese layer on each, and carefully spread to cover cream cheese filling. Refrigerate until ready to serve.

Featured Products

You might also like:

Pumpkin Bread

Caramel Corn

Apple Pie