FLOWER FLOWER FRUIT RECIPES

Steps:

• Lightly grease 2 mini muffin pans. Pulse flour, sugar, and salt in a food processor until combined, 4 to 5 times. Add butter and pulse until mixture looks like wet sand, 8 to 10 times. Add egg yolk and milk; process until dough begins to form a ball around the blade, 5 to 20 seconds. On a floured work surface, roll dough to 1/4-inch thickness. Cut out 12 flowers using a 3 1/2-inch scallop-shaped flower cookie cutter, rerolling scraps as needed. Carefully press flowers into prepared pans, alternating every other cup. Lightly press petals onto surface of pan to flatten. Prick bottom of dough with a fork. Refrigerate for 1 hour. Preheat oven to 350°F. Bake until edges are lightly golden brown, 14 to 16 minutes. Cool completely in pan on a wire rack. Lightly dust cups with confectioners' sugar. Fill with curd or jam.

Steps:

• Line a large serving platter with parsley. With a small sharp knife, cut a strawberry vertically toward the cap. Repeat, cutting to form petals resembling a rose. Repeat with remaining berries., Using cookie cutters, cut honeydew, pineapple and kiwi into desired shapes. Decorate with grape halves as desired., For ants, skewer three grapes with a pretzel stick. With a small sharp knife, cut two small holes in a grape for eyes; insert currants. Arrange three pretzel sticks on the platter for legs; top with an ant body. Repeat as desired., Decorate platter with berry roses, fruit cutouts, ants, orange slices and peel.