Pastry Heart Jam Tarts

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.

Please don't make these with store-bought refrigerated pie crust; they won't turn out so puffy and flaky as these, and they won't have the right flavor. 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 and bread are my favorite, most satisfying things to make. How about you?  

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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/177 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
7 tablespoons (3.5 ounces/99 grams) 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 400F/205C/Gas6. Bake pastries for 15 to 17 minutes, or until golden. Remove to wire rack to cool.  

Jean