Homemade Raspberry Valentine Pop Tarts
As a kid of the 80’s, Valentine’s Day meant making valentines boxes out of whatever you could find at home-most of us getting really creative with a cereal or shoe box, construction paper, tin foil, or any other materials we could find around the house. It meant buying “valograms” for 25 cents through student council to send to your friends. It meant exchanging valentine cards and all the excitement in seeing what candy you would get. It meant a school party, where the afternoon was spent eating unhealthy food and playing games. It was a day full of sugar and sweetness in so many ways!
These days, my favorite thing about Valentine’s Day is just showing the love to those in our lives! Whether homemade valentines sent in the mail, or fun messages wrote to classmates, just personalizing and actually putting love into whatever you give means a lot to some of us. My favorite is baking fun and yummy treats to give to neighbors, friends, and even mail to our loved ones miles away!!! It’s just a good feeling to know you are thought of! So this Valentine’s day, give your hand a try at these Raspberry Valentines Heart Shaped Pop Tarts. Anyone receiving these is sure to feel the love this Valentine’s Day.
Raspberry Valentine Pop Tarts
2 C flour
1 Tbsp sugar
1/2 tsp salt
1 C butter room temp
2 egg yolks
¼ C milk
1 egg white
1 Tbsp water
(use fork to beat together) and set aside
1 C Powder Sugar
1 Tbsp Cream
½ tsp almond flavoring
1 Tbs raspberry jam
(can add some red food coloring if you want icing darker)
Combine flour, sugar, and salt in large bowl. Cut in 1C unsalted butter with pastry blender. In separate bowl combine 2 egg yolks and 1/4 C milk. Using pastry blender mix with dry ingredients. Refrigerate dough overnight.
Roll dough (on floured surface) 1/8 inch thick (do not roll thicker, they rise). Cut out heart shapes and place on parchment lined baking sheets. (I use airbake sheets). Makes about 15 hearts(top and bottoms) of medium sized cookie cutter. I divided dough in half so I knew how many bottoms I had.
Use a small melon baller to place two small drops of raspberry jam as shown. Use finger to run egg wash around edges of hearts, place another heart on top and gently press around edges being careful not to squeeze jam out. Then take small chopstick end and press around edges to seal. Lightly brush with egg white wash and then bake at 350 degrees for 15-18mins, move to cooling rack. Once completely cooled drizzle with frosting mixture. Let dry before placing in wax paper bags or storage.