A Valentine’s Day Tradition: Heart Tarts

See more pies in the Pie Week tag!

In line with reintroducing grains back into my diet, I have a recipe here that uses sprouted flour!  You can also still sign up for my giveaway of the Healthy Whole Grains e-course here, or sign up for the class here.

Learning how to work with whole grains the same way our ancestors did is crucial to maintaining good health.  With all the problems with gluten these days, learning sprouting, soaking and sourdoughing skills can really improve your health and digestion (and maybe even your food allergies).

These heart tarts are full of fresh cherries and surrounded by a brown, buttery, flaky crust flecked with sugar.  The flavors all meld together into a perfect little package that you can hold in your hand and give to your love.  Aw!

These cute little heart tarts are quite simple to make.  All you need is some pie dough and pie filling and a little heart-shaped cookie cutter and you’re good to go!  Give them to your valentine, or make them for your anniversary or special occasion.  It is always a good idea to spread a little love to those you love.

I cannot take credit for this idea, but I can say that I have loved it ever since my former mother-in-law told me about how she made Heart Tarts for her then-boyfriend, my father-in-law.  In fact, I was over at her house yesterday and she was making them again.  Every year for Valentine’s Day, for 36 years, she has made her sweetheart Heart Tarts.  Absolutely adorable!


Equipment Needed:

Note:  To make this GAPS-legal you can use the grain-free coconut flour pie crust here, and sub 2/3 cup of honey in the pie filling.

Cherry Pie Filling

1 cup whole cane sugar (buy whole cane sugar here)
3 tablespoons arrowroot powder (buy arrowroot powder here)
5 1/2 cups fresh or frozen cherries, pitted

  1. In a large bowl, whisk the whole cane sugar and arrowroot powder together.  Then add the cherries and gently toss them together until well-coated.
  2. Let stand for 15 minutes to let the cherries macerate in the bowl, stirring occasionally until a syrup forms.  (If using frozen cherries, this will take longer: about 45 minutes until the cherries are slightly thawed but still a little icy).
    Sprouted Flour Pie Crust

2 1/2 cups sprouted flour (how to make sprouted flour, or buy sprouted flour here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 cup (2 sticks) unsalted butter, cold, cut into small pieces (buy grass-fed butter here)
1/4 cup ice water

  1. In a food processor, pulse the flour and salt to combine.
  2. Add the butter pieces and pulse until they form small crumbs the size of peas.
  3. With the food processor running, add the ice water by spoonful until the dough comes together in a ball.
  4. Remove from the bowl and press together to form a disk.  Cover in plastic wrap and chill for at least one hour before you work with it.  You can also chill it overnight, or wrap it up with a double layer and freeze for later use.

Heart Tarts

one recipe Cherry Pie Filling
one recipe Sprouted Flour Pie Crust
whole milk, for brushing (find raw dairy near you here)
whole cane sugar, for sprinkling (buy whole cane sugar here)

  1. Preheat oven to 375 degrees.
  2. Roll out the pie crust dough out with a rolling pin until about 1/8 inch thick.  Cut out as many large hearts as you can, then remove the excess dough and set aside.  Then using a small cookie cutter cut out a small heart in the center of half of the large hearts.  Save the little hearts for later, and set aside.
  3. Assemble the heart tarts by putting the large hearts on a baking sheet, then placing a spoonful of the pie filling in the center and covering with a large heart with a small heart cutout.  Then brush with milk and sprinkle with sugar.
  4. Bake for 20-25 minutes, or until browned and golden on the edges.  Remove from baking sheet and let cool.

This post is a part of Sunday School, Weekend Gourmet, Monday Mania, Fat Tuesday, Traditional Tuesday, Real Food Wednesday, The Mommy Club, Healthy2day Wednesday, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fresh Bites Friday, Fight Back Friday, and Friday Food Flicks.


PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


Get Notified Of New Posts

Add your email address here to receive email updates each time I publish a new post or recipe. This makes life a lot easier when you don’t have time to look me up. I’ll deliver my latest to your inbox, so you won’t miss a thing!

Enter your email address:

Delivered by FeedBurner


  1. These are adorable! Amazing job 🙂

  2. Kendahl,
    These look beautiful!

  3. Do they have the seal of Ryan approval? 🙂

  4. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  5. Wow, this is FABULOUS>….I like little tarts/pies that are small enough to hold in the hand. I also think this could make a nice savory pie, too…with the right ingredients 🙂 🙂 Happy VAlentine’s Day. Love and hugs from the ocean shores of CAlifornia, Heather 🙂

  6. Yummy; these are so cute and sound delicious! Thanks for sharing at Healthy 2Day Wednesday, and come back next week to see if you were featured!

  7. Hi Kendahl,
    This is a wonderful tradition that I would just love to be a part of. These tarts are awesome, I am drooling!
    Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen


  1. […] I am so good at?  Pie!  A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe.  Amazing!  The grain-free pie […]

  2. […] Heart Tarts: These are the cutest little hand pies you have ever seen.  And there is no canned cherry pie filling in sight, or pie dough from a grocery store freezer.  Even my husband approves, and he has a, um, discerning palate when it comes to real food.  But every year on Valentine’s Day for the last 3-4 years as I have been immersed in my Nourishing Traditions ways, I make him these heart tarts and he happily gives them a thumbs up.  You could even add a little almond extract to the pie dough for a cherry-almond twist. . […]

  3. […] Other pie recipes: French Silk Pie, Heart Tarts. […]

  4. […] Other pie recipes: French Silk Pie, Heart Tarts. […]

  5. […] Other pie recipes: French Silk Pie, Heart Tarts. […]

  6. […] Other pie recipes: French Silk Pie, Heart Tarts. […]

Speak Your Mind