Sweet Surprise!

I took one of our dogs, Bo, to the Vet last week. While waiting in the reception area for our turn, I was browsing through a People magazine. I think it was one of the February 2013 editions. By coincidence, I opened the magazine on a "great ideas" recipe page, a sweet surprise. There it was: These pretty, pink hearts made of pie crust! I immediately fell in love, looked over the recipe quickly and decided I wanted it! I took a picture of it with my cell phone and made it into a weekend project to make with the kids! The recipe is from Catherine McCord, cookbook author and food blogger.

The small, crusty and flaky tarts have a sweet & tart taste and just melt in your mouth! Great for when guests come over for coffee & tea, or to give as a gift (great hostess gift)! Or, just as we did here today, eat them up while playing! The girls loved it, and let me tell you, my 5 year old is a very picky eater!...

Well, we didn't have a large heart-shaped cookie cutter, just small ones, so I used a wine glass to cut out rounds. It worked just as well. There are no artificial colors in this recipe, which I love! The bright pink color is truly achieved with delicious raspberries! Here is a photo and the recipe follows:

RECIPE FOR RASPBERRY TARTS:

Equipment you will need:

• large, heart-shaped or round cookie cutter
• A cookie sheet
• parchment paper
• strainer / sieve
• spoons and whisk
• measuring cups & spoons
• fork, toothpick
• 2 small bowls
• a bit of flower 

Ingredients you will need:

• 1/2 cup plus 10-12 fresh or defrosted frozen raspberries
• 1/4 cup whipped cream cheese
• 1 tbsp. Agave Nectar (I used light, not amber) - recipe says you can also use honey
• 1 pkg. (14oz.) refrigerated pie crust
• 1 tbsp. water
• 1 1/2 cups powdered sugar

1. Preheat oven to 400 degrees F.
2. In a bowl mash together, 1/2 cup raspberries, cream cheese and agave/honey until mixed well.
3. Unroll pie crust (2 rounds) on a very lightly flowered surface and cut out 20 shapes with your large cookie cutter.
4. Top 10 shapes with 2 tsps. of the raspberry mixture, leaving a 1/4 inch border.
5. Lightly brush border with some water.
6. Cover these 10 shapes with remaining 10 shapes.
7. Using a fork, gently press down on edges to seal.
8. With a toohpick, poke about 3 holes in each tart.
9. Place tarts on parchment-lined baking sheet.
10. Bake for 20 minutes. Let cool completely. 
11. Meanwhile, place the 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in water and powdered sugar until icing is very smooth.
12. Spread on completely cooled tarts.
13. Icing will set and be glossy on tarts. 

We loved these over here!! They were super easy to do, and are truly yummy! I hope you and your family can enjoy them too!