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.
Great idea! I love these, they're so cute!
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