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heart tarts
Heart Tarts
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These delicious heart shaped tarts are perfect for sharing with those you love.
heart tarts
Heart Tarts
Print Recipe
These delicious heart shaped tarts are perfect for sharing with those you love.
Ingredients
  • 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
Instructions
  1. Assemble your ingredients. Preheat oven to 425 degrees. Line baking sheet with parchment paper or a Silpat.
    heart tarts
  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.
    heart tarts
  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.
    heart tarts
  4. Using the fork, poke a few holes in the top crust of the tart to let steam escape.
    heart tarts
  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.
    heart tarts
  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.
    heart tarts
  7. Spread the love and share your Heart Tarts with friends and family.
    heart tarts
Recipe Notes

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grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
Ingredients
  • 1/4 cup Mascarpone cheese
  • 1/4 cup Heavy whipping cream
  • 1/2 teaspoon Bourbon *
  • 1 teaspoon Sugar
  • 2 slices Pound cake (about 1-1/2 inch thick) Purchased from the bakery
  • 2 Tablespoons Butter, softened
  • 2 Tablespoons Unicoi Preserves Strawberry Vanilla Spread
  • Strawberries, for garnish
Servings:
Instructions
  1. grilled pound cake
  2. Combine mascarpone cheese, whipping cream, sugar and bourbon in a small, clean bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days.
  3. Preheat cast iron or non-stick skillet on medium. Butter both sides of pound cake evenly and toast each side until golden brown, 2-3 minutes per side. Remove from pan and place on dessert plate.
    grilled pound cake
  4. To serve, top each slice with a scoop of the mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Garnish with fresh strawberries, if available.
    grilled pound cake
Recipe Notes

*Can substitute vanilla extract for bourbon

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