Truly delightful little things..wayyyy easier to make than one would think!
Please find original recipe and detailed pictures here.
Ingredients
1 unbaked pie crust
1 jar each lemon curd and apricot preserves
1 tbsp powdered sugar
mini muffin pan
flower shaped cookie cutter

Method
Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.

Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.

Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.

Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.

Fill each shell with a few teaspoons of lemon curd or any other filling of your choice. (I used Apricot Preserves as well.)

Dust the powdered sugar over the tops.

Voila! A fancy dessert that is cute, and very simple to make. (A variety of fillings that would also work: nutella, jam, vanilla pudding or custard topped with berries… the possibilities are endless!)