My dear readers….IT IS SPRING!!!!!!! I love Spring!
I love flowers…real and faux…AND I love making cookies shaped like flowers and these little tartlets are the best! Not only are they pretty and make you think of Spring….they taste delicious AND they are so easy to make.
I kid you not. I have been making these for the last three days and boxing them up and giving them to friends. (That is those left from my “tasting” test. I am sorry, they are delish. I have been experimenting with my cookie cutters…large, small and medium, and I have been experimenting with ingredients.
The ingredients are so simple…raspberry jam, lemon curd (or you can use lemon pie filling) and fresh raspberries. You can change up the fruit which I did when I used blueberries. Instead of popping a fresh raspberry on the top of the lemon curd…I used a pretty blueberry. I also used blueberry preserves underneath the lemon curd. (Think blue for the Kansas Jayhawk College Basketball team!)
By the way, you can find lemon curd in the jelly section of your supermarket or you can use lemon pie filling. They are pretty much the same when it comes to this recipe.
Anyway, you roll out the pie dough and using a cookie cutter…cut out the tartlets. (About 8 tartlets per round of pie dough)
Gently put them in a mini cupcake pan letting the petals rest on the top…and bake.
I made large and small daisies….and yes, that is blue nail polish for the Kansas Jayhawks!!!! Rock Chalk Jayhawk!
When cool, add the powdered sugar to the petals….or in the whole tartlet as I began doing….
and add the jam……
followed by the lemon curd
and topped off with a fresh raspberry.
AND I double dog dare you not to start popping these little tartlets in your mouth. Yummy!
So if you are needing something that is easy to make and sooooo pretty for your Easter table, I suggest you try these Daisy Tartlets. You won’t be sorry. The handy dandy printable recipe is below.
Have a great Tuesday my dear readers.
- 2 Pillsbury pie dough (from the refrigerated section of your supermarket)
- 1 small jar of raspberry jam or preserves (you won't use much of this)
- 1 small jar of lemon curd (or you can use a can of lemon pie filling)
- fresh raspberries
- powdered sugar
- 1 package of dried split peas (optional...I used them to "sit" the tartlets.)
- Preheat oven to 450 degrees and lightly spray a mini cupcake pan
- Roll out pie dough on lightly floured surface
- Using a flower shaped cookie cutter, cut out about 8 tartlets per pie dough round (or however many your cookie cutter can allow)
- Gently press the "flower" into the mini cupcake pan, allowing the "petals" to drape over the cup.
- Bake for about 5 minutes...or until slightly brown. (watch this closely and don't burn your petals)
- Remove the tartlet flowers from the pan and allow to cool on a rack
- Dust the petals of the tartlet with powdered sugar....I started dusting the whole flower....your choice.
- Using a very small spoon, add a bit of raspberry jam to the bottom of the flower. (do not add too much or your lemon curd will not "hide" the raspberry jam)
- Next, add a teaspoon of lemon curd....and top with a fresh raspberry
- Garnish if desired with daffodil blossoms, real or faux (I don't have real here in Florida)
- I spread out the dried split peas on a white platter (or plate) to resemble grass under the flowers...plus it helped to keep the little tartlets level for pictures.
- Of course you can make your own pie crust, lemon curd and use a different jam....but this is sooooo pretty.