Puff pastry and your favorite jam come together easily in these big puffy heart tarts.
I love a good theme. And Valentine’s Day is the opportunity to get heartsy. I’ve even gone so far as to don a red sweatshirt emblazoned with puffy paint hearts.
Even without being a kindergarten teacher.
That’s how cheesey I have been in my day. Nowadays, I try to take a more relaxed, unobtrusive approach to special holidays. But, if I can squeeze in a heart or two, I will do it. I wasn’t born in the seventies for nothing.
These Big Puffy Heart Tarts are as tasty as they are cute. And they are so easy, you will be shocked and amazed.
- 1 package frozen puff pastry Pepperidge Farm or Trader Joe's are good
- raspberry jam I used plum
- 1/2 cup water
- demerara sugar
- Preheat the oven to 400 °. Line a baking sheet with parchment.
- Unfold each sheet of puff pastry onto a lightly floured surface or on a piece of parchment. You might see some fold marks. You can smooth those out with a wet fingertip. Or not.
- Cut each sheet into four sections.
- Cut a heart out of one half of each square with a small cutter.
- Spoon jam onto the other rectangular half of each square. That sounds tricky, but it’s not. You just want to have enough space to fold and seal, about an inch around.
- Fold the heart side of the pastry over the filling side. Use a wet fingertip to moisten the edges before pressing to seal.
- With a fork, crimp the edges of the pastry. Sprinkle the tops with sugar.
- Bake in a 400° oven for 15 to 20 minutes or until golden brown.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.
These tarts are a fun breakfast, afterschool snack, or dessert to enjoy on Valentine’s Day or whenever you want to share some love.
DIY on a Dime
This is part of the DIY on a Dime: Valentine’s Day. For more easy and frugal gift ideas, check out the list.