Happy spring! Wednesday, March 20, marks the official first day of spring! Beautiful weather and blooming flowers signal new life and fresh beginnings. These adorable Mini Flower Tarts will be a special way to celebrate with your family and your faith community. Sharing these little tarts with someone in need can be a sweet and cheery reminder that she is loved and not alone!

YIELDS: 28 mini tarts     PREP TIME: 15 min.    COOK TIME:  5–6 minute

What You’ll Need to Make Mini Flower Tarts:

• 2 boxes ready-to-bake pie crusts (4 crusts total)
• lemon crème or curd and/or cherry or other pie fillings
• powdered sugar
• 4 1/2-inch flower-shaped cookie cutter
• mini cupcake pan
• large zip-top bags for piping

What You’ll Do to Make Mini Flower Tarts:

1. Set your pie crusts out to warm to room temperature.
2.Preheat your oven to 450° F.
3.Once your crusts are room temperature, roll them out and cut flower shapes—each crust makes about seven flowers.
4.Tuck each pie flower down into an opening in the mini cupcake pan. Press the center of each flower down into the bottom well and gently fold the petals back around the opening.
5.Give the bottom and sides a few pokes with a fork.
6.Bake for 5 to 6 minutes.
7.Gently remove the flowers and let cool for a few minutes on a wire rack.
8.Sprinkle the petals with powdered sugar.
9.Spoon the pie filling into a plastic baggie and cut one small corner of the baggie off. Pipe the filling into the centers of the mini flowers.
10.Refrigerate for a few hours until ready to serve.