Shopping List

  • Half of a 15-oz package Laura Lynn refrigerated pie crust
  • 4-oz jar Unicoi Preserves strawberry vanilla spread
  • 1 egg white
  • 1⁄4 cup powdered sugar
  • 1 tablespoon milk
  • 1⁄4 teaspoon lemon juice
  • Sprinkles



  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone sheet and set aside.
  2. Lightly flour your clean work area and unroll 1 pie crust (refrigerate the other pie crust for later use). Roll out pie crust slightly, approximately 12 inches round, and seal any cracks.
  3. With a floured, 3 1⁄2 inch heart-shaped cookie cutter, cut as many hearts as you can. Re-flour the work area, gather the scraps of dough into a ball, then roll out the dough to the same thickness as previous and cut more hearts. Our dough yielded 14 hearts; this will vary based on the size cutter and thickness you roll. Ideally, you want an even number of hearts because each tart takes two hearts.
  4. Place half the hearts on to your lined baking sheet, then top each heart with approximately 1 teaspoon Unicoi Preserves Strawberry Vanilla Spread.
  5. Whisk egg white with 1 tablespoon of water, then brush the edges of the heart with egg wash, and top with another heart. Crimp edges with a fork to seal.
  6. Use a paring knife to cut a few small slits in the top of each tart to let steam escape. Refrigerate tarts 15 minutes or longer.
  7. Brush tarts with egg wash and bake on middle rack for 15-20 minutes or until golden brown. Place on a wire rack to cool.
  8. Whisking together 1⁄4 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon lemon juice to make the glaze.
  9. Dip the top of each tart into glaze, then top with sprinkles.