We always have fun making these Flower Fruit Tarts and the filling is so yummy!
Background: These Flower Fruit Tarts are fun to make and absolutely delicious! The cream cheese filling is super simple and has the perfect amount of sweetness to it. Even though they look very time consuming, this is a very easy recipe to take on! I always recruit the kiddos to help with this one because they have fun cutting out the flowers and piping in the filling. Flower Fruit Tarts are perfect for brunch, parties, gatherings, or just because.
- 1 box Pillsbury Refrigerated Pie Crusts (2 count), softened as directed on box
- 1/3 cup powdered sugar
- 3 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1/2 teaspoon pure vanilla extract
- your favorite jam or preserves (we like strawberry, raspberry, blackberry)
- Heat oven to 450 degrees. Remove one crust and roll it out on a lightly floured surface. Using a 3 1/2- to 4-inch flower cookie cutter, cut out as many flowers as you can from the crust. Repeat with the other pie crust.
- Carefully place 1 flower cutout inside each of the nonstick mini muffin pan cups, staggering them every other cup. Press them firmly down into the bottom. Gently fold the petals down flat and prick the bottom and sides a few times with fork.
- Bake them for 5 to 7 minutes or until golden brown. Let them cool for a few minutes in the pan before removing them and placing on a cooling rack. Allow the crust to cool completely, about 15-20 minutes.
- In a small bowl, beat the butter and cream cheese on low speed for a couple minutes. Add the vanilla and powdered sugar and beat until smooth.
- Pipe the filling into each flower crust then top with jam. Refrigerate until ready to serve.
Check out our Lemon Raspberry Tea Cakes and Sausage Spinach Puffs for more excellent brunch recipes!
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