Valentine’s Day Heart Shaped Strawberry Pop Tarts

Oh, how I love a holiday that encourages folks to make and give food to one another. Perhaps this is my favourite thing about Valentine’s Day. When I want to show someone that I love them I usually find myself in the kitchen – preparing some sort of delicious treat. These adorable Valentine’s heart strawberry pop tarts are Valentine’s Day baking perfection.

How cute are these little hand pies?! We filled our flaky pastry with strawberry jam, but feel free to substitute in your loved ones’ favourite jam. The key is adding corn starch to the jam… which keeps the jam from leaking out the seams. 

When I baked this batch of pop tarts the response from my entire family was unanimous – OMG! That’s the exact reaction I was hoping for. Who will you bake these Valentine’s Day treats for?

Valentine Heart Shaped Pop Tarts

For the pastry

2 cups all-purpose flour
1/4 tsp salt
3/4 cup cold Crisco vegetable shortening, cut into 1/2″ cubes
4-8 tbsp ice water

For the strawberry filling

1/2 cup strawberry jam
1 tbsp corn starch
1 egg
1 cup icing sugar
2-4 tbsp water
red food colouring

Begin by making the pie crust. In a large bowl, whisk together flour and salt. Toss cold cubes of shortening into the flour. Use a pastry cutter to incorporate the shortening into the flour, until the shortening is small lumps (like small pebbles).

Next, add the icy water. Add the water 1 tbsp at a time, until the dough comes together. The dough shouldn’t be sticky. Transfer the dough to a hard surface and shape it into a large ball. Divide the dough in half and wrap the two halves in plastic wrap. Chill in the fridge for at least 20 minutes.

Make the filling by stirring together the jam and the cornstarch. In a small bowl, whisk together the egg and 1 tbsp of water – this will be the egg wash.

Remove one ball of chilled dough from the fridge. Roll the dough, on a lightly floured surface, to 1/8″ thickness. Use a large heart cookie cutter (mine is about 4″ long) to cut out the bottom hearts for the pop tarts. Once cut out, place hearts on a parchment paper-lined baking sheet.

Roll out the second ball of dough and cut out an equal number of hearts. Let them sit while you fill the tarts.

Use a pastry brush (or your fingers) to apply the egg wash to the edges of the bottom heart. Add about a tsp of jam to the centre of the heart. Spread it around, keeping it away from the edges of the tart.

Place another heart over top of the jam. Use your fingers to press the edges closed and secure the jam inside. Press the tines of a fork around the heart, further sealing the jam inside. Use the fork tines to poke a series of vent holes in the top of each tart. Use the pastry brush to lightly coat the tart.

Bake the tarts in a 400°F oven for 15-20 minutes – until the tops are lightly golden. Cool on a rack.

Prepare the icing by stirring together the icing sugar and water. Add the water 1 tbsp at a time, until the icing reaches your desired consistency. Add the red food colouring until it reaches a lovely pink colour…or leave the icing white.

Once the tarts have completely cooled, use a spoon or fork to drizzle the icing onto the strawberry pop tarts. Sprinkle with Valentine candy sprinkles. Share with your friends and family.

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Heart Shaped Strawberry Pop Tarts

Bake a batch of heart shaped strawberry pop tarts to show your love on Valentine's Day.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert, Snack

Cuisine: American, canadian

Keyword: hand pie, valentine's day dessert

Servings: 24 servings

Calories: 143kcal

Author: Jen

Ingredients

• 2 cups all purpose flour
• 1/4 tsp salt
• 3/4 cup cold Crisco vegetable shortening cut into 1/2" cubes
• 4-8 tbsp ice water
• 1/2 cup strawberry jam
• 1 tbsp corn starch
• 1 egg
• 1 cup icing sugar
• 2-4 tbsp water
• red food colouring

Instructions

• Begin by making the pie crust. In a large bowl, whisk together flour and salt. Toss cold cubes of shortening into the flour. Use a pastry cutter to incorporate the shortening into the flour, until the shortening is small lumps (like small pebbles).
• Next, add the icy water. Add the water 1 tbsp at a time, until the dough comes together. The dough shouldn’t be sticky. Transfer the dough to a hard surface and shape into a large ball. Divide the dough in half and wrap the two halves in plastic wrap. Chill in the fridge for at least 20 minutes.
• Make the filling by stirring together the jam and the cornstarch. In a small bowl, whisk together the egg and 1 tbsp of water – this will be the egg wash.
• Remove one ball of chilled dough from the fridge. Roll the dough, on a lightly floured surface, to 1/8″ thickness. Use a large heart cookie cutter (mine is about 4″ long) to cut out the bottom hearts for the pop tarts. Once cut out, place hearts on a parchment paper lined baking sheet.
• Roll out the second ball of dough and cut out an equal number of hearts. Let them sit while you fill the tarts.
• Use a pastry brush (or your fingers) to apply the egg wash to the edges of the bottom heart. Add about a tsp of jam to the centre of the heart. Spread it around, keeping it away from the edges of the tart.
• Place another heart over top of the jam. Use your fingers to press the edges closed and secure the jam inside. Press the tines of a fork around the heart, further sealing the jam inside. Use the fork tines to poke a series of venting holes in the top of each tart. Use the pastry brush to lightly coat the tart.
• Bake the tarts in a 400°F oven for 15-20 minutes – until the tops are lightly golden. Cool on a rack.

Notes

Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the nutrition info may vary.

Nutrition

Calories: 143kcal | Carbohydrates: 19.5g | Protein: 1.3g | Fat: 6.7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4.9g | Calcium: 30mg | Iron: 0.2mg

Calories: 143kcal | Carbohydrates: 19.5g | Protein: 1.3g | Fat: 6.7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4.9g | Calcium: 30mg | Iron: 0.2mg

Today’s recipe is part of the fantastic 25 Sweet Valentine’s Day Ideas blog hop. Be sure to check out all the other gorgeous crafts, decor and recipes being shared. There really are some beautiful projects to be discovered.

Heart Shaped Pizzas for Valentine’s Day by Jo-Anna of A Pretty Life
Ombre Cake Makeover from a Grocery Store Cake by Colleen of Lemon Thistle
“Warm Heart” Hand Warmers by Sarah of Flourish & Knot

Valentine’s Day Embroidery Projects by Heather of Home to Heather
Valentine Heart Strawberry Pop Tarts by Jen of Kitchen Counter Chronicles
Valentine’s Day Date Night In Gift Basket Idea by Christina of The DIY Mommy
Valentine’s Day Chocolate Chunk Skillet Cookies by Shauna of Satori Design for Living

Valentine’s Day Breakfast by Dannyelle of Life is a Party
Valentine’s Mantel by Jen of Rambling Renovators

Embroidery Hoop Valentine Art by Christine of The DIY Dreamer
“You & Me” Wood Sign by Lindi of Love Create Celebrate
DIY String Heart Wall Hanging by Melissa of The Sweet Escape
Heart Shaped Marshmallows for Valentine’s Day by Christine of Amidst the Chaos

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Bake your way through our collection of Valentine’s Day Baking Ideas

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