mini valentine pop tarts
Homemade raspberry jam is hugged by buttery pie dough and a kiss of sweet royal icing making these Mini Valentine Pop Tarts a delicious display of affection.
I was so excited to see that Teri Lyn Fisher and Jenny Park were part of the TECHmunch panel lineup last week. These two are the photographers, stylists and writers behind Spoon Fork Bacon. If you haven’t been to their site, you must. It is a constant stream of photography and plating inspiration and their recipes are always sneaking their way into our dinner rotation. As a perk for asking a question during their panel, I received a copy of their cookbook Tiny Food Party! and after a quick flip, I knew that I needed to give their Mini Homemade Pop Tarts a go.
These mini pop tarts are adorable and adaptable for every occasion. To get in the valentine spirit, I picked up some fresh raspberries and red currants for the filling and topped each pastry with a sprinkle of red and purple jimmies. By using prepared pie dough, these were easy to make and exponentially better than their store bought counterparts thanks to their fresh fruit filling. These would be lovely for a Valentine’s Day breakfast in bed or for sneaking a sweet treat into kids’ lunch boxes. Tiny Party Food! beautifully showcases that life is sweeter when made bite-sized and these mini pop tarts are no exception.
- 1 package pie dough (two rounds)
- 1 cup raspberries
- ½ cup red currants
- ½ cup granulated sugar
- 2 tablespoons honey
- 3 tablespoons water
- 1 egg
- ¼ cup heavy cream
- 1 egg white
- 1¼ cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Assorted jimmies, for decorating
- Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
- Combine rasberries, red currants, sugar, honey and water in a small saucepan over medium heat. Simmer for 30-40 minutes, stirring frequently, until mixture has thickened. Remove from heat and allow to cool. Once cooled, transfer to a piping bag.
- In a small bowl, whisk together egg and heavy cream for the egg wash and set aside.
- Divide each round of pie dough into quarters and roll into balls. Using a rolling pin, roll each ball into a rectangle approximately three by eight inches. Pipe two rows of fruit filling lengthwise along half of the rectangles. Brush egg wash on the exposed dough around each side of the fruit filling. Place the second half of rectangles on top and gently press down around each row of filling.
- Using a pizza cutter or sharp knife, make a single cut lengthwise to create two rows of fruit filling. Further cut each strip into three equal rectangles. Press the back of a fork around all edges to seal the dough around the filling. Any filling that squishes out can be cut off before baking. Cut three small slits in the top of each tart.
- Transfer tarts to prepared baking sheets and brush with a light layer of egg wash. Bake at 375 degrees Fahrenheit for 12-15 minutes until golden brown. Transfer to a wire baking rack and allow to cool completely before decorating.
- In the stand of an electric mixer, beat egg white on medium high speed until light and foamy. Gradually add powdered sugar, beating until smooth. Add vanilla and beat for an additional minute. Spread a thin layer of icing on each cooled tart and sprinkle with assorted jimmies.