Hallmark sham or not, Valentine’s Day offers another reason to be thankful for the people we love and to remind them that they are wonderful, delightful and celebrated parts of our lives!
Even if you are an omnivore, take a risk and leave the butter and eggs behind when whipping up these little hearts. (After all, what’s romantic about factory farms?)
The simple crust can be easily pressed together into funky heart shapes — a fun project for kids — or rolled and cut into perfectly-formed hearts.
I use apples and fresh cranberries, but the recipe will work with any fruit. Pears and raspberries would also be a delicious combination!
Oil Pie Crust
Yield: Makes 3-4 hearts
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup oil
- 2 tablespoons soy or almond milk
- In a medium-sized bowl, mix together the flour, sugar and salt.
- In a small bowl, vigorously whisk together the oil and milk.
- Add the wet ingredients to the dry, mixing carefully with a fork until combined.
- Place covered in the refrigerator and let sit while you prepare the fillings.
- 3-5 tart apples, sliced thinly
- handful of cranberries, sliced thinly
- 3/4 cup apricot jam
- Preheat oven to 400 degrees F.
- Over low heat, melt the apricot jam in a small saucepan, stirring constantly. Once melted, remove from heat.
- Line a baking sheet with parchment paper or lightly grease. Form dough into heart shapes, leaving a little ridge of dough around the outside of the heart. Arrange apples and cranberries as desired. Using a brush or spoon, coat the tart with a layer of melted apricot jam.
- Place in oven and bake for 25- 30 minutes or until the edges are golden brown.
- Let cool before removing from the pan. These little tarts will be crumbly so take care when removing them from the pan!