Happy Hump Day! The closer we get to Easter, the more excited I become. And that surprises me. I thought for sure I’d be sad, separated from my extended family on this most Holy of Celebrations.
Then I realized what a great opportunity to think ahead. This isn’t the New World Order. No, it’s just a minor inconvenience, a way of taking stock of what matters most. That’s a good thing. It also means I can plan a nice brunch for my family for Easter Morning using recipes that are simple. And next year take my Easter Brunch on the road, up to the family farm. After this, we’ll all have things to look forward to. Spending time with friends and family must be top on everyone’s list.
One of the things I like about these Tarts is that they are held in the refrigerator until it’s time to put the brunch spread on the table. I like that because you could do them up in advance. Just remember to cover well. Personally, I think nearly room temperature is perfect, so I’d take them out of the fridge about 30 minutes or so before serving.
Mini Flower Pastry Tarts
1 box Refrigerated Pie Crusts
1/2 cup Powdered Sugar
Additional Powdered Sugar for dusting
2 tablespoons butter, softened
2 oz Cream Cheese, softened
1/4 teaspoon Vanilla
4 teaspoons Raspberry Jam
4 teaspoons Strawberry Preserves
4 teaspoons Blackberry Jam
4 teaspoons Apricot Preserves
Soften pie dough as directed on the box.
Heat oven to 450-degrees. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2- to 4-inch flower-shaped cookie cutter, cut 8 flowers from crust; repeat for remaining crust.
Note: This can also be done with a round cutter, although there would not be the pronounced petals. A snowflake cutter also works well.
Carefully place 1 cutout inside each of 16 ungreased mini muffin cups, staggering them every other cup among 3 pans, and firmly pressing them down into bottom. Gently fold petals flat around top of pan.
Note: If you only have 1 or 2 mini muffin pans, bake in batches and be sure to cool them completely before adding the remaining pie crust cutouts for baking. Spacing the pie cutouts in the pan allows for enough room for petals without having to overlap them.
Prick bottom and sides a few times with fork. Bake two pans 5 to 7 minutes or until light golden brown, then bake remaining pan. For all pans, cool 5 minutes in pan; gently remove shells from pan to cool on cooling rack. Cool completely, about 15 minutes.
Using fine-mesh sieve, lightly sprinkle petals with the 1 to 2 teaspoons powdered sugar.
In small bowl, beat butter and cream cheese with electric mixer on low speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add vanilla and the 1/2 cup powdered sugar; beat until smooth. Pipe or spoon 2 teaspoons of the cream cheese mixture into each shell, carefully smoothing tops. Spoon 1 teaspoon of the jam on top of cream cheese layer on each flower, and carefully spread to cover cream cheese filling.
Note: Use a single flavor of jam, or a variety for different flavored flower pastries. Whatever you have on hand is perfect.
Refrigerate until ready to serve.