These adorable tarts are a great baking activity to do with kids. They are fun and deceptively easy to make! Serve them on their own or use them as a garnish on a dessert buffet.
1 ready-made pie-crust dough, found in the freezer section
1 pint blueberries
5 teaspoons fruit preserves (your favorite flavor)
Powdered sugarbaking equipment
4-inch flower cookie cutter
Mini muffin pan
- Preheat oven to 3500F. Allow pie dough to partially defrost. Roll dough out until flat. Set aside a mini muffin pan. There is no need to spray if it is nonstick.
- With the cookie cutter, cut out as many flowers as you can. One sheet yields approximately 8 flowers. Roll out the leftover dough pieces for additional flowers.
- Holding the flower in one hand, fold each petal so that it slightly overlaps the next petal. Place the flower in the pan and press the center into the muffin cup, lightly pressing the petals onto the pan.
- Refrigerate for 15 minutes; then bake for 10 to 15 minutes, until they are golden brown. Remove from the oven and cool.
- Fill each flower with ½ teaspoon fruit preserves and top with 3 to 5 blueberries. Sprinkle with powdered sugar.
For more great recipes, check out this weeks issue of Whisk by Ami
