Look how lovely these tarts are! This is not only a simple, easy-to-make dessert, but it can also be used to decorate your banquet table.
Bring spring to your dining table with the simple recipe below!
- Lightly 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.
- On 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.
- Preheat oven to 350°F. Bake until edges are lightly golden brown, 14 to 16 minutes. Cool completely in pan on a wire rack.
- Lightly dust cups with confectioners' sugar. Fill with curd or jam.
With this recipe, you can make 12 lovely tarts. 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.