I don’t know if you can tell, but I’ve been having a lot of fun the last few days bouncing between making recipes for the Super Bowl and Valentine’s Day.
They are kind of opposite in that one is focused on the guys and one much more on the ladies. In case you didn’t already figure it out this one is for Valentine’s Day.
Speaking of Valentine’s day, I know I can’t be the only person that is thinking about how much Valentine’s Day sucks when you are single. I’m a huge fan of chick flicks and sappy love stories but for some reason Valentine’s Day, with all those sickeningly cute couples running around with each other and sweet married men buying flowers and bonbons for the loves of their life, well, it’s depressing.
My happily married sister makes fun of me for joking about the fact that I’m going to be an old spinster, single forever, but it feels like it. Hey, I’m faced with a bigger challenge than most girls because I can’t communicate with the guys in my town. Yes, I speak some Spanish but I really need to practice more. I’m a loser for always being busy with blogging, cooking, and a million other things. Would you guys start telling me to hit the books, yeah, that would be great.
Anyway, yeah, it’s depressing. (Sorry, I feel extra ADD today and my thoughts are all over the place.) That’s why I’m drowning my sorrows with something yummy and hoping all of you singles out there want to join me. How does some pie sound, or rather, tarts. Heart Tarts with fresh mixed berries and plenty of yummy sweetness to help all of us single ladies (and guys) forget that we don’t have Valentines. Okay, fine, you lovebirds can have some too…….if you must. The Valentine’s Day Scrooge/Grinch still has a heart (even if it is made of berries).
Oh, and thinking of hearts, these heart tarts are so easy but when I say rustic I mean it. These are no fuss, free-style, I’m-still-single-and-I-can-cry-if-I-want-to tarts. I made mine into hearts but feel free to do circles or even squares if you prefer. They are pretty quick and they only require a little bit of hands-on time.
So, I made these a few days ago and they smelled so good and got everyone so excited that we decided to just throw caution to the wind and have a pie and ice cream party in the middle of the day, disregarding any thoughts of spoiling dinner. Life’s short so eat dessert first. I think that’s a motto we should all consider living by. The kids were so excited and I got a thumbs-up from the entire gang.
These are fun, delicious, and perfect for basically anytime of year if you have access to frozen berries. I hope you make them. Oh, and I just remembered (again, sorry for my ADD), the other day I was so excited to get my first hashtag on instagram from someone who made my recipe. I realized that I need to tell you all to take pictures and tag me if you make my recipes because I love to see them. Okay, that’s it. I’m shutting up now, promise.
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 tablespoons lard, coconut oil, or vegetable shortening
- 3/4 cup (1 1/2 sticks) ice cold butter, cubed
- 1/2 cup ice cold water
- 2 1/2 cups fresh (or frozen) mixed berries
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- juice from 1/2 a lemon
- 1 teaspoon vanilla extract
- pinch of salt
- 1 egg and 1 tablespoon of water for eggwash (optional)
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary. Turn out onto lightly floured surface and divide into two halves. Flatten into disks and wrap each in plastic wrap and place in fridge for 1 hour or until you're ready to use it.
- While pastry is chilling, make filling. Combine all ingredients for filling in a large mixing bowl and gently toss berries to coat.
- Heat oven to 400 degrees F (200 C) and line 2 baking trays very well with parchment, foil, or silicone pads (it's a guarantee these tarts are going to leak.)
- Roll out one half of pastry dough on lightly floured surface and use a knife to cut a rounded triangle shape (alternatively, you can just make circles to keep it simple.). Spoon about 1/4 cup of filling onto crust in the shape of a heart (see pictures). Fold about an inch of the edges all the way around filling. Use a large spatula to place on baking tray and repeat steps until all tarts are made.
- If desired, brush edges with eggwash for browning then place in oven and bake for 15 - 20 minutes until edges are golden.
- Remove and cool for about five minutes before serving. These are great topped with vanilla ice cream.