Prep Time
15 minBake Time
20-25 minYield
3 dozen - 3.5 inch heartsRating
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Loading...| Pastry | |
| 4 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| 2 teaspoons cream of tartar | |
| 1/2 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 1/2 cup unsalted butter | |
| 3/4 cup granulated sugar | |
| 1 large egg | |
| 2 teaspoons vanilla extract | |
| 1/2 cup milk | |
| ..... | |
| Fruit Filling | |
| 1 cup Strawberry or Raspberry jam | |
| 3 tablespoons ROGERS FOODS ALL PURPOSE FLOUR |
| 1. | In a small bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside. |
| 2. | Cream the butter and sugar together in a stand mixer fitted with the paddle attachment. Add the egg and vanilla, and beat until well blended. |
| 3. | On low speed, add the flour mixture, alternating with the milk, to the butter mixture. Increase the speed and mix the dough until well combined. Divide the dough in half and shape each portion into a flat, smooth disk. Wrap tightly in plastic wrap and refrigerate for several hours or overnight. |
| 4. | Preheat the oven to 350° F. Remove the dough from the refrigerator. Combine the jam and flour to prepare the fruit filling. Set aside—line two baking sheets with lightly greased parchment paper. |
| 5. | Roll out one piece of dough to a thickness of 1/16 inch. Cut as many 3 1/2-inch hearts as possible from the dough (pastries made from re-rolled scraps may be a bit tough). |
| 6. | Using the tip of your finger, lightly moisten around the edge of one heart with water. Spread just under two teaspoons of the jam mixture in the heart, leaving a 1/8-inch border all around. Place a second heart on top of the filled bottom. Gently press the edges together with your fingertips before sealing them with the flat side of a fork dipped in flour. Prick the top of the tart several times with a pointed skewer to allow steam to escape. Repeat with the remaining heart shapes. Bake for 16 to 18 minutes, until just barely golden. Remove from the oven and transfer to a cooling rack. |
| 7. | This dessert is best served within a day of making it. Toast the hearts right before serving. Freeze extra hearts in a zip-lock bag; pop them in the toaster to thaw before serving. |
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