Heart-Shaped Raspberry Pop Tarts

A Year of Sweet Recipes to Share with Family and Friends
Rosie Daykin


Wouldn’t it be nice to surprise your Valentine with breakfast in bed? But what if Valentine’s Day falls on a Wednesday and it’s another chaotic morning getting everyone out the door on time and getting the dog walked and you’re running late for work and the dishwasher breaks and you can’t find your other shoe let alone recite a love poem to someone? That’s the perfect time to slip your other half a homemade pop tart and blow them a kiss. Life’s busy.

Note: You will need a 5-inch heart-shaped cutter, a tiny heart-shaped cutter (optional), 1 (11-x-17-inch) rimmed cookie sheet lined with parchment paper

Pop Tarts


  • 1 cup butter, room temperature
  • 1/4 cup cream cheese, full fat and not spreadable kind
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Finishing Touches

  • 1 cup raspberry jam (or your Valentine's favourite)
  • 1 large egg
  • 2 tablespoons water
  • Coarse sanding sugar


  1. In a stand mixer fitted with a paddle attachment, cream cheese and sugar until light and fluffy. Scrape down the sides of the bowl.
  2. Add the egg yolks and egg one at a time, making sure to scrape down the sides of the bowl and beat well after each addition.
  3. With the mixer running on low speed, slowly add the flour and salt and continue mixing until combined.
  4. Shape the dough into a larger disk and wrap it in plastic wrap. Refrigerate for at least 1 hour, or overnight.
  5. Preheat the oven to 350F.
  6. On a lightly floured work surface, roll the dough out to about 1/8-inch thick. Cut out sixteen 5-inch heart shapes. You will need to reroll the scraps at least once. If you are using a smaller heart cutter to create a window on the pop tart, make sure to cut out the little heart on eight of the pieces of dough before you assemble the pop tarts.
  7. Transfer eight pieces of the dough to the prepared tray. Use two spoons to scoop and place approximately 2 tablespoons of jam onto each heart.
  8. Top each one with another piece of dough and use the tines of a fork to seal the edges of the pop tart.
  9. If you have not cut little heart windows on the top of the pop tarts you will want to make a couple slits with a knife on the top of each one to release the hot air while baking.
  10. In a small bowl, combine the egg and water and beat with a fork. Use a pastry brush to coat the top of each pop tart. Sprinkle generously with the coarse sanding sugar.
  11. Bake for 10 to 12 minutes, or until the jam is bubbling up and they are a lovely golden brown.
  12. Remove the pop tarts from the oven and allow them to cool slightly on the pan before each. (You don't want your Valentine to burn their lips on hot jam!!)


  • These pop tarts will keep in an airtight container for up to 3 days, but are best eaten when warm and freshly made.