Heart Shaped Tarts

By ltrodrigu

Ingredients

• For Crust:
• 1 large egg
• 2 sheets of refrigerated pie dough
• 1 1/2 tablespoons ­filling (see below)
• Vanilla Glaze (see below)
• sprinkles, optional
• sanding sugar, optional
• nonpareils, optional
• For Vanilla Glaze:
• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• a few drops of food coloring (optional)
• For Fillings:
• Cream cheese + raspberry jam
• Marmalade + a drizzle of maple syrup
• Thinly sliced banana + a drizzle of sweetened condensed milk
• Cherry jam + Nutella

Details

Adapted from parade.condenast.com

Preparation

Step 1

To Make Crust:
Preheat oven to 400°F.

Beat egg in a bowl. Unroll refrigerated pie dough and cut out 3"-4" heart shapes using cookie cutters. Arrange half the hearts on a parchment-lined baking sheet. Top with about filling of your choice, leaving clean border all around. Generously moisten edges of remaining hearts with beaten egg (use your fingers or a ­pastry brush) and align 1 heart on top of each heart on baking sheet, pressing very firmly all around edges to seal ­fillings inside; crimp with a fork. Brush tops with more beaten egg.

Bake until golden brown and slightly puffed, 18 to 20 minutes. Let cool on a rack, then dip in Vanilla Glaze and immediately decorate with sprinkles, sanding sugar, and/or nonpareils, as desired.

To Make Vanilla Glaze:
Whisk confectioners’ sugar, milk, and vanilla until smooth. Tint with a few drops of food coloring, if desired.