Marriage is the best thing in my life. When we openly and privately express our love for each other it only serves to strengthen our relationships. When I am actively thinking of ways to tell my husband how much I love him, it makes me love him more. I realize how happy he makes me and I appreciate everything about him. I see things and think, "How can I use that object to tell him I love him?" This makes me think of him all the time. It makes our marriage stronger and it makes us both happier.

Friday, February 13, 2009

The Queen of Hearts, Made Some Tarts

I made Heart Shaped Tarts to take to my husband at work today. But this morning, I remembered he has the day off. I guess I'll put them in the freezer and give them to him next week. Valentine's Day will just be extended for a few days and I get to spend the day with him.

I got this recipe with a little Martha Stewart heart tart press. But you can use a cookie cutter and crimp the edges with a fork. They are really good served with a dish of vanilla ice cream.

I may put a note with them that says "To My King Of Hearts".
This is the recipe:

Raspberry Heart Tarts

5 cups flour
1 ½ tsp. Salt
4 tsp sugar
2 cups (1 lb.) butter, chilled and cut into small pieces
10 Tbsp. Ice water
1 jar of jam (about 1 cup)
2 egg yolks
2 Tablespoon cream
Sanding sugar (optional)

In a bowl combine flour, salt, and sugar. Add butter and cut in with a pastry blender until the mixture resembles coarse meal. (Or process in a food processor for about 8 - 10 seconds)

Add ice water slowly while mixing just until dough holds together.

Turn dough onto work surface. Form into a disk.

Warm raspberry jam in microwave for 1 minute (so it spreads easier).

Heat oven to 400 F. On a lightly floured surface, roll out the dough about 1/8 inch thick. Using heart press or cookie cutter, cut out heart shapes and put them on a clean surface. Brush edge with water. With back of spoon, spread 1 ½ tsp. Jam evenly to within ¼ inch of the edge of each tart. Carefully place another heart on top. To seal, place the heart press on top of the filled pastry and press down, crimping the edges together or use the tines of a fork to crimp the edges together all the way around. Repeat with remaining hearts. Using kitchen shears or a sharp knife, trim off any excess dough. Transfer to cookie sheet, placing about 1” apart.

In a small bowl. Combine the egg yolks and the cream. Brush evenly over each heart. And transfer to the freezer for 20 minutes. Remove from the freezer and sprinkle with sanding sugar, if desired. Bake until crust is golden, 25-30 minutes. Transfer to a wire rack to cool.

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