Baked Heart Tartlets

Baked Heart Tartlets

End your tea on an extra sweet note with these charming cherry-filled Baked Heart Tartlets.

Baked Heart Tartlets
Yield: approximately 1½ dozen tartlets • Preparation: 20 minutes • Bake: 20 minutes • Cool: 10 minutes
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  1. 1 (10-ounce) package frozen cherries, thawed
  2. ¼ cup sugar
  3. 2 tablespoons cool water
  4. 1 tablespoon cornstarch
  5. 1 (14.1-ounce) package prepared pie dough (2 sheets)
  6. 1 large egg yolk
  7. 2 tablespoons water
  8. 2 tablespoons coarse sanding sugar
  9. Garnish: Wilton Edible Gold Heart Glitter*
  1. In a small saucepan, combine cherries and sugar. Cook over medium heat, stirring often, until sugar is dissolved, approximately 10 minutes.
  2. Meanwhile, in a small bowl, whisk together water and cornstarch. Add cornstarch mixture to cherry mixture. Bring to a boil, stirring constantly, and continue to cook until mixture thickens, 2 to 3 minutes. Remove from heat, and cool completely.
  3. Preheat oven to 450°.
  4. Line a rimmed baking sheet with parchment paper. Set aside.
  5. Using a rolling pin, on a lightly floured surface, flatten dough slightly. Using a 4-inch heart-shaped cutter, cut as many hearts as possible.
  6. In a small bowl, whisk together egg yolk and water to make an egg wash. Using a pastry brush, lightly coat a 1-inch border on half of dough hearts.
  7. Place approximately 1½ tablespoons cherry mixture in the centers of dough hearts brushed with egg wash. Top with remaining dough hearts. Using a fork, press gently to seal edges. Transfer to prepared baking sheet. Brush tops of hearts with remaining egg wash. Sprinkle with sanding sugar.
  8. Bake until golden brown, approximately 20 minutes. Remove from oven, and cool for 10 minutes.
  9. Garnish serving platter with edible glitter, if desired.
  1. *Wilton Edible Gold Heart Glitter can be found at
TeaTime Magazine
From TeaTime January/February 2011


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