Crostata Hearts
Crostata, the Italian version of a tart or pie, holds a special place in the hearts of many. With its crumbly pastry crust and decadent filling, it's a dessert that embodies comfort and indulgence. These crostata hearts take this beloved classic to new heights, shaping into adorable heart-shaped pastries that are perfect for Valentine's Day celebrations.
Ingredients
- 150 g butter cold and cubed
- 250 g flour
- 2 egg yolks
- 100 g sugar
- ½ tsp salt
- 1 tsp vanilla extract
- fruit jam
- lemon zest optional
- 1 egg beaten, for the egg wash
Instructions
- In a large bowl, press the butter into the flour with your fingertips until the mixture resembles wet sand. You can also cut the butter into the flour using a pastry cutter or a fork.
- In a small bowl whisk the egg yolks and vanilla extract. Add the egg yolks, sugar, salt and lemon extract to the flour mixture.
- Quickly knead to bring the dough together. As soon as it has come together, form a disk and cover with plastic wrap. Refrigerate for about 1 hour.
- Preheat the oven to 350°F.
- On a floured surface, roll out ½ of the dough to about ¼ inch thick. Transfer to a parchment lined baking sheet.
- With a large heart shaped cookie cutter, make hearts into the dough without cutting all the way through. Spread a layer of jam inside each of the hearts.
- Roll out the remaining dough to the same thickness and cut into strips. Make a lattice over each of the hearts. With the cookie cutter, use the first indent as a guide and cut out each heart completely. Use a spatula to space the hearts out on the baking sheet.
- Brush each crostata with the egg wash. Bake for 12-15 minutes or until golden brown.