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Heart Tarts

Yummy cherry Heart tarts!

Heart Tarts are memorable treats that have always been enjoyed at our house,  They are sweet cherry filled treats that are perfect to make for Valentines Day!

My hubby and kiddos love my home canned cherry pie filling and what better to use it then in some fun heart shaped little hand pies, as they ‘re called, and just in time for Valentines!

Now these are not  hard to make, they take a little time but, If you can make a pie then you can make these….aaaaand even if you can’t make a pie (shhhh I’ll tell you a secret, you can do the VERY same thing with a tube of crescent dough or a store bought pie crust, either will give you, tasty but simpler results if you so choose). But I do of course, hope that you’ll give this homemade recipe a try 🙂 

Below is my faithful good ole pie crust I have been making for about forever now and its what I use to make these heart shaped cherry delights.

Recipe:  (this is my basic recipe for a 2 crust pie, any favorite pie crust recipe will work)

2 cups organic all-purpose flour
1 teaspoon celtic salt
2 tablespoons white sugar
2 tablespoons + 2/3 cup butter or shortening (I use palm shortening or coconut oil)
1 egg (this is for brushing the tops of the hearts with)
1 can cherry pie filling (I use my home canned, but any works great)

Instructions:
In a bowl mix flour, salt, and sugar.  Cut in shortening until crumbly.  Sprinkle in 2-4 tablespoons of water.  Add just enough water so the dough forms and keeps together well.  You don’t want it wet and sticky just soft and pliable.  Roll out dough about 1/4 inch thick.   Cut out as many hearts as you can with a heart cookie cutter.  You should get about 18 hearts.  You will need an even number of hearts, since it takes two per tart. 

Next simply Plop 1-2 tablespoons of pie filling on one heart, then place another heart on top of it.  Now simply using a fork just seal the edges, that’s how you’ll get that pretty edge on them. Yep just pressing a simple fork all around the edges creates that scalloped edge when its baked!

Once all the tarts are made, place them on an ungreased baking sheet.  Then Brush all the tarts with the well beaten egg (listed in the ingredients above, its for this).  Bake at 350 for 18-20 min. or until golden.  1 recipe makes about 9 tarts.  Once the yummy tarts are baked and cooled, then I make a glaze simply using powder sugar and water. I make it on the thicker sided, and I swirl it across the tops. Here’s a great tip for you:  I put my glaze in a frosting bag so I  have good control of my swirl and can make it very neat across my tarts, But its not necessary! 

Heart Tarts

Heart Tarts

Ingredients

  • 2 cups organic all-purpose flour
  • 1 teaspoon celtic salt
  • 2 tablespoons white sugar
  • 2 tablespoons + 2/3 cup butter or shortening (I use palm shortening or coconut oil)
  • 1 egg (this is for brushing the tops of the hearts with)
  • 1 can cherry pie filling (I use my home canned, but any works great)

Instructions

In a bowl mix flour, salt, and sugar.  Cut in shortening until crumbly.  Sprinkle in 2-4 tablespoons of water.  Add just enough water so the dough forms and keeps together well.  You don’t want it wet and sticky just soft and pliable.  Roll out dough about 1/4 inch thick.   Cut out as many hearts as you can with a heart cookie cutter.  You should get about 18 hearts.  You will need an even number of hearts, since it takes two per tart. 

Next simply Plop 1-2 tablespoons of pie filling on one heart, then place another heart on top of it.  Now simply using a fork just seal the edges, that’s how you’ll get that pretty edge on them. Yep just pressing a simple fork all around the edges creates that scalloped edge when its baked!

Once all the tarts are made, place them on an ungreased baking sheet.  Then Brush all the tarts with the well beaten egg (listed in the ingredients above, its for this).  Bake at 350 for 18-20 min. or until golden.  1 recipe makes about 9 tarts.  Once the yummy tarts are baked and cooled, then I make a glaze simply using powder sugar and water. I make it on the thicker sided, and I swirl it across the tops. Here’s a great tip for you:  I put my glaze in a frosting bag so I  have good control of my swirl and can make it very neat across my tarts, But its not necessary! 

Well as always I hope you enjoy these yummy cherry Heart Tarts!!! They are perfect for making at Valentines ❤️

Delightfully yours,Annette

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