Calling all sweetie pies! This homemade take on toaster pastries makes a lip-smacking valentine snack. To serve it as a classroom treat, simply double or triple the recipe as needed.
Serves: 9
Prep Time: 25 minutes
Total Time: 1 hour
Ingredients
TARTS
- Prepared piecrust
- Jar of strawberry jam
- 1 egg whisked with 1 teaspoon water
FROSTING AND DECORATIONS
- 2 ½ cups powdered sugar, sifted
- 1 tablespoon water
- 1 tablespoon softened butter
- 2 tablespoons light corn syrup
- Red food coloring
- Nonpareils or colored sugar
Instructions
- Heat the oven to 400° and cover a cookie sheet with parchment paper.
- On a floured surface, roll out the piecrust to a 1/8-inch thickness. Use a large heart-shaped cookie cutter (ours measures 4 inches wide) to make pairs of hearts, gathering the scraps and rerolling the dough as necessary.
- For each tart, spread 2 teaspoons of strawberry jam on a heart, leaving a ½-inch margin on all sides. Brush the egg mixture around the edge before placing a second heart on top. Use the tines of a fork to seal the edges, then brush the tops with the egg mixture.
- Bake the hearts on the prepared cookie sheet until their edges are just beginning to brown, about 15 minutes. Let them rest on the sheet a few minutes, then move them to a rack and let them cool completely.
- Whisk the first four frosting ingredients in a medium bowl, adding more water a teaspoon at a time if needed to make a smooth, creamy frosting. Add a few drops of food coloring and mix until well blended. Spoon the frosting into a ziplock bag, snip off a corner, and squeeze it onto the tarts. Top them with nonpareils or colored sugar.
