By Torie Cox, Country Living
A scallop-shaped flower cookie cutter makes these elegant flower tarts possible, and can be filled with delicious lemon curd or fruit jam.
A scallop-shaped flower cookie cutter makes these elegant flower tarts possible, and can be filled with delicious lemon curd or fruit jam.
Yields
12 servings
Total Time
2 hours 15 mins
Ingredients
- 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
- 1large egg yolk
- 2 tbsp.whole milk
- Confectioners' sugar, for dusting
- 1 c.lemon curd or fruit jam
Directions
- 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.
