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!
Turn ordinary pie dough into blooming delights that are perfect for parties, baby showers, Mother's Day brunch, or just a sweet treat to serve after dinner.
This beautiful flower tart is made using refrigerated pie dough and pre-made lemon pie filling. It's the perfect blend of convenience and indulgence that's as visually stunning as it is irresistibly delicious.
This recipe was inspired by Mini Pumpkin Pie Flowers which are perfect for any fall 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
- How do you make store bought pie crust not soggy?
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- ⏲Baking Instructions
- Before You Begin!
- Storage and Reheating Instructions
- Top Recipe Tip
- More 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.
How do you make store bought pie crust not soggy?
For this recipe, I recommend pre-baking the crust for a few minutes before adding the filling. This helps set the crust and create a barrier against moisture.
Also, try not to overfill the baked pie flowers with filling, as this can lead to overflow and a soggy crust.
🛒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
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
Substitutions and Variations
Experiment with other pie fillings, such as cherry, blueberry to create a variety of flower tarts.
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.
- High-Quality: Our biscuit cutter which boasts a mirror finish is crafted from premium 18/8 stainless steel, ensuring durability, rust-resistance, and long usage time. It is a reliable kitchen tool for your daily baking needs.
Step-by-Step Instructions
Step 1: On a lightly floured surface, roll the pie dough out.
Quick Tip
Don't like the taste of pre-made pie dough? Check out my homemade pie dough recipe and bake your best pie yet!
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.
Before You Begin!
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Storage and Reheating 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.
Top Recipe Tip
Use a tart tamper tool to gently press the dough into the muffin pan.
More Recipes You'll Love!
- Check out my other recipe for Flower Shaped Mini Pumpkin Pies.
- Or you might enjoy this recipe for Blueberry Lemon Tarts.
📖 Recipe Card
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Flower Tart Flower Shaped Dessert
Ingredients
- 15 ounce Pre-made Pie Crust
- 12 ounce Lemon Pie Filling
Instructions
- 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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