Raspberry Lemon Curd Flower Tartlets are the most refreshing little bite of something sweet and delicious!
They would be perfect to serve at a tea, or Easter brunch or a Mother's Day luncheon!
And what makes them even better... they are so easy to make!!!!
These fit into the WOW FACTOR dessert category...
StoneGable Raspberry Lemon Curd Flower Tartlets
makes 16 tartlets
1 Box of refrigerated pie dough
1 jar raspberry jam
1 jar lemon curd
1 pint fresh raspberries
confectioner's sugar
Preheat oven to 450 degrees.
Roll out one pie dough crust on a floured surface.
Using a flower cookie cutter, cut out 8 flowers per pie dough crust.
Using a mini muffin pan, put 1 flower into the well of the pan and shape. Leave the petals hanging over the edge. Do this for all the cut out pie dough flowers. Arrange as shown filling 2 mini muffin pans.
Bake for 8 minutes or until just done. Don't over bake or the petals will be too dark.
Take the flower tartlet out of the pans and cool on a wire rack.
When the flower tartlets are cool dip each petal into a bowl of confectioner's sugar.
Add a small amount of raspberry jam to the bottom of each tartlet.
Put a dollop of lemon curd on top of the raspberry jam.
Add a fresh raspberry to the center of the flower tartlet.
Serve on a plate of dried split peas to help them sit upright.
Raspberry Lemon Curd Flower Tartlets are so delicious... and they will go fast!!!!
Remember to
Pure Spring. Over-the-top beautiful. With these ingredients, they certainly will be delicious. I look forward to making them. Thanks for the pretty photos.
ReplyDeleteOh my goodness. It looks so easy now that I saw how you made them. I will have to make these for Easter. Thanks for posting. Always enjoy visiting your blog. -Bev
ReplyDeleteThese not only look delicious, but they are so pretty! I love the beautiful photos too. Pinning it. Have a great weekend, Yvonne:)
ReplyDelete~Yvonne~
ReplyDeleteThese are adorable! I just bought 2 jars of lemon curd to have on hand, and yesterday the flower cookie cutter :) I think this is meant to be !! I will be definitely making these !!
Have a blessed day,
Paula
IN
Paula, thanks for being so faithful to StoneGable... YOU ROCK! Blessing right back at you!
DeleteCouldn't be any easier. Can't wait to try. Thanks for posting such easy and beautiful recipes. Love your page!
ReplyDeletePerfect...and perfect timing. I will be making these soon for the family Easter get together. As usual, you come up with the most wonderful things. Thanks so much for sharing.
ReplyDeleteYvonne, these are beautiful and sound yummy. I love the idea of a tiny bite of something, like all us girls do.
ReplyDeleteAnd, guess what, I think I could actually make these. Sending love, my darling inspirational friend...
Yvonne, I'm having trouble pinning this. ?? Yikes, this looks so delicious; I love lemon!
ReplyDeleteTheresa
Okay. I learned how to do this recently (partly because I like to pin Yvonne's tips-I even emailed her, love this blog:). With any website that has no pinnable images or that does not have any pin icons----
Delete1. click the plus tab by your photo on your pinterest home page.
2. click add from a website
3. copy and paste the url you want to add (make sure the url is for the exact item such as this lemon curd would be (http://www.stonegableblog.com/2014/03/raspberry-lemon-curd-flower-tartlets.html#more) into the box and hit the enter button on your computer keyboard
4. select the photo you want by clicking
5. the title will be empty so you have to add one.
Done. Boom. Hope that helps.....:)
Thanks Rachel!
DeleteYvonne, beautiful and yummy looking. Another pin for sure. Thanks for sharing..Happy Weekend..Judy
ReplyDeleteYvonne, first of all, these are adorable! I might try these for a spring party I am hosting. Can you tell me how long they keep? Are these do-ahead? Or are they best served immediately after cooking? And if do-ahead, how do you store them?
ReplyDeleteThank you,
Sheila... Who hopes you are feeling much better! xo
Hi Sheila, I would do the flower tartlet ahead a coupl of days, but I would fill them just before you eat them so they don't get soggy. I stored mine covered until I served them. Hope this helps!
DeleteThanks, Yvonne! It sure does! xo
DeleteVery cute! Bet they taste great:@)
ReplyDeleteOk...this fantastic dessert is on my list for my next dinner group!...Can I make them ahead of time and refrigerate them?...they are the perfect Spring dessert...love it..
ReplyDeleteHave a beautiful weekend Yvonne!
These are so cute and perfect for spring. I'm not a lemon fan, but they are so sweet I'd love to try them. You come up with the neatest ideas.
ReplyDeleteCindy
You could fill them with raspberry curd or vanilla pudding or even chocolate! Just saying...
DeleteOK, I am getting a flower cookie cutter ASAP!!!!!!!!!!!! These are fabulous!!!!!!!!!!!!!!!! YOU rock!!!!!!!!!!
ReplyDeleteI think I need to have a tea party! Beautiful...and would be great with our pansy cookies, right!
ReplyDeleteAbsolutely perfect for anything this time of the year! I too, am running out to buy a flower cookie cutter and ingredients to make for Easter! Can you please share what brand of pie dough you favor? Thank you for ALWAYS inspiring!
ReplyDeleteBeautiful! Your presentation and photography are perfection. I need to find a gluten free version so I can try this.
ReplyDeleteBeautiful! Can't wait to try them
ReplyDeleteYou are amazing!! What a perfect spring desert. Going to add all the ingredients to my grocery list.
ReplyDeleteSuzanne of Simply Suzannes at Home
ReplyDeleteYvonne! I am loving these . . . especially the flower cup! My mind is whirling with ideas!
Thanks so much for sharing!
Have a beautiful weekend,
Suzanne
Yvonne, these are darling! How creative. They sure do have a wow factor. There are so many things you could fill them with.
ReplyDeleteOne of these days I will get around to calling you. Life is just so hectic (but good!).
- Alma, The Tablescaper
Yvonne Dear, I love this recipe. I'm for easy and am a lemon girl as you know. Perfect for me to invite my two nice neighbors over for tea here in Helotes. I follow you and miss and love you so very much. XO Mother
ReplyDeleteOh this comment in the best of the best FROM the best!
DeleteOh Mom! I sure miss you too! Get back east soon! I'll make these for your dear! Lots and lots of love!~xoxox
DeleteOh, my! These look soooo yummy! And they're soooo cute! Cannot wait to try these. Thanks so much for sharing all the good stuff stored in your noggin! ;) Blessings to you, Yvonne!
ReplyDeleteHi Yvonne, the lemon curd tarts look absolutely scrumptuous. I could eat one now with my cup of tea. I'm just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. I have been having trouble with GFC and if I am already following you, and you following me, please forgive me. If not, please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
ReplyDeletehttp://chelencarter-retiredandlovingit.blogspot.ca/
Wow factor is right! The perfect pretty and easy dessert. Have a restful and blessed Sunday ~ Ann
ReplyDeleteHow pretty. They look tea party worthy.
ReplyDeleteYvonne, sorry to sound stupid but what is lemon curd? :)) and how do I make it or is that something I can buy in a can?
ReplyDeleteYvonne, sorry to sound stupid but what is lemon curd? :)) Can you tell me how to make it or is that something I can buy in the store?
ReplyDeleteLemon Curd is thick and creamy. It is almost like the lemon filling in a lemon meringue pie. Don't make it... you can buy it in any grocery store. Hope this helps!
DeleteRecently stumbled on your blog and it by far my favorite. You cover a lot of topics and the recipes are wonderful. I also plan on making these tartlets for Easter. I'm also using your Panzanella salad and Herbed Chicken for my Easter Brunch. Your pictures and writing makes my heart sing. God bless you.
ReplyDeleteOoh I love this! You always have the best ideas!
ReplyDeleteYvonne, these are the cutest things and I can taste them now. Well, I wish I could. Well, actually not on my eating plan. Oh, well, I do love how cute they are.
ReplyDeleteDo they keep well if serving the next day?
ReplyDeleteThose are adorable! What size cookie cutter did you use?
ReplyDeleteOh my, Yvonne, I made these for Easter and, of three desserts I had made, these were gobbled up! Everyone loved them. I didn't have a rounded petal cookie cutter, so I used a star, and they looked like daffodils (I left the raspberries off). I also put them on a bed of split peas in a scalloped devilled egg dish (which kept it neat and tidy) for a great presentation. One of my family said "I'm going to have to start reading the magazines you read so I can get all these cute ideas you have". ;) I always enjoy your recipes and ideas - thank you!
ReplyDeleteRita C at Panoply
Yvonne, these are so pretty! I am planning to make them for the dessert table at our church Ladies Spring Tea. I am using a daisy theme for the tea, so these will look beautiful and fit in perfectly! Thanks so much for sharing this recipe. God bless you always!
ReplyDelete