Valentine Heart Tarts with Blueberries & Strawberries
 
 
Author:
Ingredients
  • For the Crust
  • 3¾ cups all purpose flour
  • ½ tbsp coarse salt
  • 2 tbsps sugar
  • 340 grams chilled butter, cut into cubes
  • ½ cup ice water
  • food coloring (optional if you don't want red hearts)
  • For the Filling
  • ½ cup granulated sugar
  • 2 tbsps corn starch
  • ½ tsp cinnamon powder
  • 2 cups strawberries cut into small pieces
  • 2 cups blueberries
  • 2 tbsps lemon juice
  • water for brushing
  • sugar for sprinkling on top
Instructions
  1. To prepare the crust, place the flour, salt, and sugar in a bowl mix for a few seconds to combine. (I don't have a kitchen machine so I do everything by hand). Add the butter, and knead gently until the mixture resembles coarse meal. Add the ice water slowly, just until the dough holds together.
  2. Turn the dough out onto a work surface. Divide in four parts. Place each piece on a sheet of plastic wrap. Flatten, and form into discs. Wrap, and refrigerate at least 30minutes to an hour before using.
  3. optional: If you want the red hearts, take one of the quarter pieces and knead with 3-4 drops of red food coloring. Knead till color is evenly distributed. Then wrap and refrigerate.
  4. On a lightly floured surface, roll out each of two disk of dough to fit your tart tin. I used two 7 inch tins. Fit dough onto pie dish, and trim edges, leaving a ¼-inch overhang, and refrigerate. Reserve scraps. Roll out the other 2 disks, one red if you go for that option. Roll to to ⅛-inch thickness. Cut out the hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet, and refrigerate until firm.
  5. For the filling, whisk together granulated sugar, cornstarch, and cinnamon in a large bowl. Add strawberries and blueberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center.
  6. Preheat oven to 400°F/205°C with rack on the lowest rack.
  7. Tuck overhang under dough so edges are flush with rim. Brush lightly with water. Arrange the hearts around edge of pie. Press hearts gently on edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water as needed.) Repeat, overlapping the hearts for the second circle. Repeat, overlapping the hearts, points in, for the final circle. (The hearts' points might create a star-shaped vent in the center, don't fret if it doesn't come exactly to a star shape!) Whisk yolk and a dash of milk in a small bowl. Lightly brush entire pie crust with egg wash, then sprinkle with sugar.
  8. Place pie on a baking sheet, and bake until crust turns light gold, 20 to 25 minutes. Reduce oven temperature to 375°F/175°C. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, another 20 minutes. Let cool before serving.
Recipe by Box of Spice at https://boxofspice.com/2014/02/valentine-heart-tarts/