Best Flower Fruit Tarts Recipe

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Yields: 12 serving(s)

Total Time: 2 hrs 15 mins

Ingredients

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• Cooking spray

• 1 1/2 c.

  all-purpose flour, spooned and leveled, plus more for work surface

• 1/2 c.

  granulated sugar

• 1/2 tsp.

  kosher salt

• 1/2 c.

  (1 stick) cold unsalted butter, cut into pieces

• 1

  large egg yolk

• 2 tbsp.

  whole milk

• Confectioners' sugar, for dusting

• 1 c.

  lemon curd or fruit jam

Directions

• Step 1Lightly grease 2 mini muffin pans. Pulse flour, sugar, and salt in a food processor until combined, 4 to 5 times. Add butter and pulse until mixture looks like wet sand, 8 to 10 times. Add egg yolk and milk; process until dough begins to form a ball around the blade, 5 to 20 seconds.
• Step 2On a floured work surface, roll dough to 1/4-inch thickness. Cut out 12 flowers using a 3 1/2-inch scallop-shaped flower cookie cutter, rerolling scraps as needed. Carefully press flowers into prepared pans, alternating every other cup. Lightly press petals onto surface of pan to flatten. Prick bottom of dough with a fork. Refrigerate for 1 hour.
• Step 3Preheat oven to 350°F. Bake until edges are lightly golden brown, 14 to 16 minutes. Cool completely in pan on a wire rack.
• Step 4Lightly dust cups with confectioners' sugar. Fill with curd or jam.

Get a head start by making the dough in advance. Store in the refrigerator, wrapped in plastic, for up to 2 days or in the freezer for up to 3 months. Thaw, then roll and cut as instructed.

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