Valentine’s Heart Shaped Pop Tarts – Alison Mountford

By Alison Mountford, contributing chef

2 whole refrigerated pre-made Pie Crusts (or make your own)

1/2 c. Fruit Jam, Any Variety, plus additional 1 Tablespoon for Icing

1 tbsp. Cornstarch

1 Egg

1 c. Powdered Sugar

1 tbsp. Heavy Cream (or more as needed)

Sprinkles

INSTRUCTIONS

Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.

In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk.

Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total.

Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam.

Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips.

Move the pop tarts to the prepared baking sheet. Bake for 15–18 minutes, until golden. Cool.

After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry either on the baking sheets or on a dry rack.

Serve warm or at room temperature.

Here is a downloadable, printable recipe:

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Find other recipes from Alison, here: https://rinewstoday.com/alison-mountford/

Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!

She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.

Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!