It’s almost February! February is the best month. Why? My sister’s birthday, my birthday, and Valentine’s Day! I love Valentine’s Day. It’s the perfect occasion to remind friends and family why you love them, and it’s every baker’s dream – the holiday requires the sharing of sweet treats. And, my favorite part: the sweets are most often heart shaped! 🙂
So all of you lovely followers can start planning for Valentine’s Day, I decided to share this amazing recipe with you now. Guess what it is…? Valentine Heart Tart Pops!
I actually came up with this recipe a few years ago when I was experimenting with some extra phyllo dough, but this time around, I made my own crust. Believe me, making the crust homemade changes the game – it makes the whole pop more flaky and rich – yes please!
Originally, I just made the heart tarts and was planning on shooting pictures of them as is. But then I remembered about some lollipop sticks I had sitting in my cabinet, and decided to pop them in the bottom of each tart. If you make these pops, make sure you wait until they’re totally cool before inserting the sticks. If you don’t, they’re prone to cracking!
I hope this post gets you as excited for Valentine’s Day as I am! Enjoy the recipe, and Happy Valentine’s Day!
Valentine Heart Tart Pops
Prep time: 20 minutes (plus one hour of chilling time)
Cook time: 25 minutes
Yield: 10 pops
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 4 tablespoons water
- 1 cup fresh strawberries, diced
- 1 tablespoon sugar
- 1 large egg
- In a food processor, combine the flour, sugar, and salt. Chop the butter into small cubes, and add it into the processor, pulsing until the mixture resembles coarse sand.
- Add in the water, and again, pulse until the mixture is combined, and when pinched, holds together. Form a disc with the dough and wrap it tightly with plastic wrap. Refrigerate the disc for 1 hour. While it’s in the fridge, combine the diced berries and tablespoon of sugar. Preheat the oven to 350*F.
- After chilling, roll out the dough to about 1/2 inch thickness and cut out 20 hearts. Spoon about a teaspoon of berry mixture into the center of 10 hearts, and press the other ten hearts on top, sealing them with a fork on the edges.
- Poke the top of each tart a few times with a fork to let out air while it’s baking, and then beat the egg gently with a fork. Paint the top of each tart generously with beaten egg, and bake the tarts for 25 minutes, or until golden brown on the top. Enjoy!