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Heart Tarts

Heart Tarts

Heart Tarts
These delicious heart shaped tarts are perfect for sharing with those you love.
  • 1/2 Package Laura Lynn Refrigerated Pie Crust
  • 1 Jar Unicoi Preserves Strawberry Vanilla Spread
  • 1/4 cup Powdered Sugar
  • 1 tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  •  Sprinkles
Servings: 8
  1. Assemble your ingredients. Preheat oven to 425 degrees. Line baking sheet with parchment paper or a Silpat.
    2. Lightly flour your clean countertop. Unroll 1 pie crust and using a rolling pin, roll out slightly and seal any cracks. Then, using a 3- 1/2 inch heart shaped cookie cutter, cut out as many hearts as you can. Re-flour your counter top if necessary. Gather the scraps of dough into a ball, then, roll out the dough to the same thickness as previous and cut more hearts. My dough yielded 16 hearts, this will vary based on what size cutter you use. Its ideal to get an even number because each tart takes two hearts.
    3.To make your Heart Tarts, place half the hearts on your baking sheet. Then, top one heart with 1 teaspoon of Unicoi Preserves Strawberry Vanilla Spread. Brush edges of tart lightly with water, then place a second heart on top of the first tart. With a fork, firmly press edges to seal.
    4. Using the fork, poke a few holes in the top crust of the tart to let steam escape.
    5. Place on middle rack of oven and bake 8-10 minutes, until lightly browned. These are dark brown, don't be like me, keep an eye on them. Move to wire rack to cool.
    6. Make the glaze while the Heart Tarts are cooling. Place 1/4 cup powdered sugar into a small bowl and stir in 1 tablespoon of milk and 1/4 teaspoon vanilla extract. Stir until smooth. Spoon the glaze over the cooled Heart Tarts, then top with sprinkles.
    7. Spread the love and share your Heart Tarts with friends and family.
    Recipe Notes


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