12 February 2015

Pastry Heart Jam Tarts

Pastry Heart Jam Tarts \ www.delightfulrepast.com

Couldn't think what to call these: Pastry Heart Jam Tarts, Puffy Heart Pastries, Strawberry Heart Tarts ... I was in the mood for jam tarts, but I still had hearts on my mind from the Hearts and Roses afternoon tea party I gave a few weeks ago. (Yes, I do get theme-y from time to time!)

Needed to make a special treat for myself as this week is my ... drum roll, please ... Fifth Blogiversary. Can't believe I've been at this so long! Five years of weekly posts. Of my English comfort food, Southern comfort food, comfort food of all sorts, sweet and savory.

Afternoon tea is my favorite bit of comfort, so these whatever-you-call-ems are going to be appearing at lots of future tea parties. But they're good anytime and go with coffee as well as tea. They're sort of like mini pies, and "pie and coffee" is a classic combination.

You could probably make these with store-bought refrigerated pie crust, but I don't know if they would turn out so puffy and flaky as these. Be sure not to overfill them and to seal the edges so the jam doesn't escape. My heart-shaped cutter is about 2 1/2 inches, and I used about half a teaspoon of jam in each. The jam should be quite thick and cold.

Pastry Heart Jam Tarts / www.delightfulrepast.com

Pastry and bread are my favorite, most satisfying things to make. How about you?  

Pastry Heart Jam Tarts

(Makes about 12*)

The Pastry

1/3 cup milk (I use 2%)
1 teaspoon apple cider vinegar
1 1/4 dip-and-sweep cups (6.25 ounces) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
7 tablespoons (3.5 ounces) cold unsalted butter

The Filling

About 2 tablespoons* thick, cold strawberry jam

* Depending on what size cookie cutter you use

1 In glass measuring cup, stir together milk and vinegar; let stand a few minutes until needed.

2 In medium bowl, whisk together flour, salt and baking powder. Using a coarse shredder, shred butter into flour mixture. With fingers, quickly work the butter into the flour, leaving some pieces the size of small peas. 

3 Gradually sprinkle the soured milk over the flour mixture while stirring with large fork. If dough is coming together with less liquid, don't use all of it. If more liquid is needed, add a little water a half teaspoon at a time. 

4 Turn dough out onto a piece of plastic wrap and flatten slightly into an inch-thick disk; refrigerate for 1 hour.

5 If dough is thoroughly chilled, let it stand at room temperature for 10 to 15 minutes before rolling. On lightly floured surface, roll out dough to about 1/8-inch thick.

6 Using heart-shaped cutter, cut out hearts (My 2 1/2-inch cutter made 24). Using your finger, wet the edge of a heart with water. Spoon about 1/2 teaspoon of jam in center. Place another heart on top, press edges to seal and crimp with a fork. Repeat. Place filled hearts on parchment-lined baking sheet and place in freezer while preheating oven.

Note: If you need to re-roll scraps, use those hearts on the bottom.

7 Preheat oven to 400 degrees. Bake pastries at 400 degrees for 15 to 17 minutes, or until golden. Remove to wire rack to cool.  

38 comments:

ZipZip said...

Yum! Guess what we'll have for Valentine's Day instead of making cookies...

I like a themed tea on occasion too. In a few weeks our little group will have "Tea and Crocuses".

Very best and thank you for freshening up this coming Saturday's treat,

Natalie

Jean | DelightfulRepast.com said...

Natalie, thank you. And crocuses - - why do I always forget about crocuses? I love them. Enjoy this Saturday AND your upcoming tea.

Thomas "Sully" Sullivan said...

What a coincidence, as I just this morning invented the jam catheter for stealthy removal of same from heart pastries without leaving any trace of having stolen a heart-tart. BTW, that’s my suggestion for a name: heart-tart. Put me on the recipient list any time for a heart-tart donor.

Jean | DelightfulRepast.com said...

Okay, Sully, you're on the list! And I like 'heart-tart' -- short and sweet!

bj said...

These look so delicious and sooo pretty. You are so good in the kitchen. :)

Jean | DelightfulRepast.com said...

BJ, thanks so much! I definitely have fun in the kitchen!

Cathy McInnes said...

Oh, I need to make these, they look soo good and perfect for this weekend! Saying hello from foodie Friday!
Cathy

Jean | DelightfulRepast.com said...

Cathy, thank you! Nice to "meet" you!

Carol Preibis said...

Jean, These sound delightful, perfect with tea! And very British! I'm sure I will love them/
Thanks for another great recipe.
Cheers, Carol

Bernideen said...

Dear Jean:
Your Heart Pastries are so beautiful and it was so lovely for you to share the recipe as I know everyone will love it! So glad you linked!

Pauline Wiles said...

What a lovely way to celebrate. Congratulations on 5 years. This post has made me realize, I don't own a heart-shaped cutter. I should probably rectify that!

Jacquelineand.... said...

Guess what I'm making tomorrow! I just love your creativity. =)

Mike @ A Bit About Britain said...

I wouldn't even begin to venture to make something as wonderful as these whatever-you-call'ems. I can just about manage a flapjack. You are very talented. And congratulations on your 5th anniversary!

Angie Schneider said...

These look so lovely..just like what you said...short and sweet :-))

Jean | DelightfulRepast.com said...

Carol, thanks! You'll find *all* my recipes go well with tea -- that's my highest priority! :D

Jean | DelightfulRepast.com said...

Bernideen, thank you. I just love grabbing a cup of tea and visiting your lovely tea blog.

Jean | DelightfulRepast.com said...

Thank you! Yes, Pauline, you *must* get a heart-shaped cutter!

Jean | DelightfulRepast.com said...

Jacqueline, thank you so much! I hope you and the GS like them as much as we do!

Jean | DelightfulRepast.com said...

Mike, thank you! And don't underestimate the wonderfulness of a well-made flapjack!

Jean | DelightfulRepast.com said...

Thanks, Angie! I like them because they're not too sweet with just that tiny drop of jam.

Sandi@ Rose Chintz Cottage said...

Hi Jean,
Your heart tarts are perfect for Valentines Day or anytime that calls for a "sweet" occasion. They would be lovely to nibble on while sipping a cup of tea or coffee. Thanks for sharing your recipe and joining me for tea. Happy Valentines Day!

Blessings,
Sandi

Jean | DelightfulRepast.com said...

Thank you, Sandi! And they'd look pretty on your transferware.

Amy at love made my home said...

Delicious, whatever they are called! xx

Jean | DelightfulRepast.com said...

Thanks, Amy! Wish I had a couple of them today!

House with Hearts said...

I was about to say I'd call them 'heart-tarts' but can see someone else had the same thought :-) They look lovely! Bet they tasted lovely too! X

Jean | DelightfulRepast.com said...

Thank you. A House with Hearts should definitely have a plate of heart-tarts!

Pom Pom said...

So perfect and lovely! I think I could eat way too many, Jean!

Jean | DelightfulRepast.com said...

Pom Pom, thanks so much! And that is precisely what *I* did!

Michelle Nahom said...

These are adorable! I think they'd be perfect anytime of year! Thanks for sharing these yummy treats with us at #FoodieFriDIY...I always love to see what you share!

Jean | DelightfulRepast.com said...

Michelle, thank YOU! Love #FoodieFriDIY!

Maureen | Orgasmic Chef said...

I love jam tarts but I've never had them heart shaped! These are lovely.

Jean | DelightfulRepast.com said...

Thank you, Maureen. My heart-shaped cookie cutter gets a lot of play in my kitchen for afternoon tea parties.

Sippity Sup said...

I can imagine that the pastry is not only flaky, but quite soft. crumbly perfection. GREG

Jean | DelightfulRepast.com said...

Greg, thank you! That's exactly what I was hoping the second photo would show.

yummychunklet said...

Such pretty little hearts!

Jean | DelightfulRepast.com said...

Thanks, yummychunklet!

Gingi Freeman said...

These are beautiful!! Perfect for Valentines Day!!! <3 - www.domesticgeekgirl.com

Jean | DelightfulRepast.com said...

Thanks, Gingi. But don't wait till then to try them!

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