Looking for a simple yet stunning dessert perfect for spring? Try this Flower Shaped Dessert made with just two simple ingredients; pre-made pie dough and lemon pie filling.
You won't believe how easy it is to create these lemon tarts using a flower-shaped cookie cutter!
Find even more delicious and easy desserts to serve to your family and friends!
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Turn ordinary pie dough into "blooming", bite-sized desserts—perfect for parties, baby showers, Mother’s Day brunch, or a simple sweet treat after dinner.
These pretty flower tarts are made with refrigerated pie dough and store-bought lemon pie filling, making them as easy as they are impressive.
They were inspired by my Mini Pumpkin Pie Flowers, a fall favorite that always looks stunning on the dessert table!
Looking for more Dessert Recipes? Try my Frozen Lemonade Pie, Crescent Rolls Fruit Tart, and even my Lemon Curd Cream Cheese Puff Pastry. Yum!
Table of Contents
- Tips for Perfect Pie Flowers
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Storage and Freezer Instructions
- More Lemon Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Tips for Perfect Pie Flowers
- Lightly flour your work surface, rolling pin and the cookie cutter to prevent sticking.
- Thoroughly coat the muffin pan and the inside of each well with non-stick baking spray to ensure your baked flower tarts release easily and the delicate petals remain intact.
- Press the pie dough firmly into the muffin tin cups, making sure to push it all the way to the bottom and sides. This will create sturdy little bowls for your delicious lemon filling.
- If you want, once you've shaped the flowers in the muffin tin, refrigerate them for 15 minutes before baking. This helps them hold their shape better.
- It's best to let the baked flower tarts cool completely before filling them with pie filling. This usually takes about 30-45 minutes. Cooling prevents the filling from melting or becoming runny, and it also allows the tarts to firm up, making them easier to handle.
- Don't overfill the baked flower tarts with lemon pie filling. A spoonful is usually enough.
- Add a pinch of lemon zest or a dusting of powdered sugar to the tops before serving.
Helpful Kitchen Tools
Wilton Series Cookie-Cutters
Flower Cookie Cutter, Pack of 5…Muffin Pan for Baking, Nonstick Cupcake Tin 12 Cup, 2 Pack Cup Cake Tray, Premium Cheesecake Pans, Dishwasher Safe - Dark Grey3 Pcs Wooden Tart Tamper Set, Double Side Pie Pastry Dough Tampers, DIY Cake Egg Tart Pan Mold Presser Baking tool for Mini Egg Tart Shells,Pastry, Cheesecake, Mini Pie and Dessert Baking
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Experiment with other pie fillings, such as cherry, blueberry to create a variety of flower tarts.
- Don't like the taste of pre-made pie dough? Check out my homemade pie dough recipe and bake your best pie yet!
- You can use your favorite pumpkin pie, apple pie or pudding filling.
- Try using either homemade lemon curd or store-bought lemon curd topped with homemade whipped cream.
- No flower-shaped cookie cutter? No problem! A round biscuit cutter or even an upside-down juice glass will work just as well.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: On a lightly floured surface, roll the pie dough out.
Step 2: Use a flower shaped cookie cutter to cut the shapes out of the dough. If the dough is sticking to the cookie cutter, try dipping it in flour first.
Baking Instructions
Step 3: Gently press the dough flowers into a greased muffin tin. I find that using a tart tamper tool helps.
Step 4: Once baked and cooled, fill each tart with the lemon pie filling.
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✅ Do: Use a tart tamper tool to gently press the dough into the muffin pan.
❌ Don’t: Overfill the tarts with lemon filling—it can overflow and make the crust soggy.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Pre-bake the crust to help it set and prevent sogginess, and avoid overfilling to keep the filling from overflowing.
Yes, you can absolutely use a different filling! Chocolate pudding, fruit preserves, or even a cream cheese mixture all work well. Just make sure the filling isn’t too runny, and add it after the crusts have cooled to help keep the tart shape and texture.
Storage and Freezer Instructions
Refrigerate: These are best fresh, but you can store them in the refrigerator for up to 4 days. Cover them with plastic wrap or put them in an airtight container.
Freezer: Flash freeze the mini tarts by placing them on a baking sheet in the freezer for about an hour. Once they're firm, store them in a zip top freezer bag, airtight container, or wrapped in a layer of plastic wrap then aluminum foil.
Thawing Tips: Thaw in the refrigerator overnight when you're ready to enjoy.
More Lemon Recipes You'll Love!
- Check out my refreshing Lemon Lime Water Recipe or you might enjoy this recipe for Blueberry Lemon Tarts.
📖 Recipe Card
Flower Tart Flower Shaped Dessert
Ingredients
- 2 9" Pre-made Pie Crusts 15 ounce size package of refrigerated pie crust.
- 12 ounce Lemon Pie Filling
Method
- Preheat your oven to 350°F.
- On a lightly floured surface, roll out your pie crusts.
- Cut flower shapes from the dough using your cookie cutter.
- Lightly coat the muffin pan with non-stick cooking spray to prevent sticking and ensure easy removal of your baked flowers.
- Using a tart tamper tool, gently press each flower into a muffin tin, allowing the petals to drape over the edges.
- Lightly coat the dough with cooking spray.
- Bake for 6-8 minutes, or until golden brown.
- Let cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.
- Fill each cooled flower with a spoonful of lemon pie filling and enjoy!
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