6 Ingredient Easter Tarts

Ingredients

1 Pillsbury refrigerated Pie Crust (2 rolls) softened
1 cup powdered sugar
4 tablespoons butter, softened
4 oz (from 8-oz package) cream cheese, softened
1/2 teaspoon vanilla
1/2 cup jam or preserves (raspberry, strawberry, apricot), stirred well

DIRECTIONS

1. Heat oven to 450°F. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll. If using a mini muffin tin (like mine), use a 2-3.5 inch cookie cutter. Cut flowers from crust. Roll scraps together and repeat for remaining crust.

2. Carefully place 1 cutout inside each of the 32 ungreased mini muffin cups, pressing them down into bottom. If using a larger cookie cutter, gently fold petals flat around top of pan, making sure they don’t touch the other petals around the tray.

3. Prick bottom and sides a few times with fork. Bake two pans for 7-8 minutes or until light golden brown, then bake remaining pan. For all pans, cool 5 minutes then gently remove shells from pan to cool on cooling rack. Cool completely, about 15 minutes.

4. In a medium 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 cup powdered sugar; beat until smooth. Put filling mixture in a piping bag so it’s easier to spread as the shells are very delicate. Pipe filling 3/4 the way up the flower shell and top with jam. Refrigerate until ready to serve