Irresistible Valentine’s Heart-Shaped Strawberry Tarts
These heart-shaped strawberry tarts feature a flaky, tender crust filled with a luscious strawberry filling brightened with lemon zest, perfect for romantic occasions like Valentine’s Day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 tarts 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- 2 tablespoons granulated sugar (for crust)
- 1/4 teaspoon salt
- 4–6 tablespoons ice water
- 2 cups (about 300g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (for filling)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Optional: 2 ounces (56g) cream cheese, softened
- 1 large egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Make the pastry dough: In a large bowl or food processor, combine 2 cups (240g) all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Add 1 cup (225g) cold, cubed unsalted butter. Use a pastry blender or pulse processor until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 4-6 tablespoons ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking. Wrap dough in plastic and chill for at least 30 minutes.
- Prepare the strawberry filling: While dough chills, mix 2 cups (300g) sliced fresh strawberries with 1/4 cup (50g) sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract in a bowl. If using, fold in 2 ounces (56g) softened cream cheese gently. Let sit 10-15 minutes to macerate and thicken.
- Preheat oven to 375°F (190°C).
- Roll out dough on lightly floured surface to about 1/8 inch (3mm) thickness. Using a 3-4 inch heart-shaped cookie cutter, cut out as many hearts as possible. Transfer half the hearts to a parchment-lined baking sheet as tart bases.
- Spoon about 1 tablespoon of strawberry filling onto each dough heart on baking sheet, leaving a small border around edges.
- Place remaining heart-shaped dough pieces over filling. Press edges gently to seal. Use a fork to crimp edges for decoration and sealing.
- Brush each tart with beaten egg for a golden finish.
- Bake in preheated oven for 18-22 minutes, until crust is golden brown and filling bubbles. Check after 15 minutes to avoid over-browning.
- Cool tarts on wire rack for at least 15 minutes to set filling. Dust with powdered sugar if desired before serving.
Notes
Keep butter and water cold to ensure a flaky crust. Avoid overfilling tarts to prevent soggy crusts. If edges brown too quickly, tent with foil halfway through baking. Let tarts cool fully before cutting to prevent filling spill. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and vegan cream cheese. Egg wash can be substituted with milk or cream for a lighter color.
Nutrition
- Serving Size: 1 tart
- Calories: 235
- Sugar: 14
- Sodium: 110
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
Keywords: Valentine's Day, strawberry tarts, heart-shaped dessert, romantic dessert, homemade tarts, easy strawberry dessert