A trip to the grocery store usually goes something like this for me …
Grab the only cart in the store that has a wonky wheel which forces it to pull to the right all the time. Get whatever “in the aisle” goods I need. Turn right. Head down to the dairy aisle and pick up whatever I need there. I sometimes spend more time gazing at cheese than you would expect from a person who knows how to work a button up shirt.
Take a detour through the potato chip aisle and just sit and meditate for a while. Wipe the goofy potato chip induced grin from my face and head on over to the produce aisle. As you may have guessed, I am forced to hang a right to do this. Pick up leafy, crispy things. I like leafy, crispy things.
Turn right at the broccoli and head directly towards the deli counter. Worry for a full 30 seconds about whether or not, when there is only 1 person ahead of me, I really need to “take a number”. Decide the deli is too stressful and head over to the meat counter. Stand for what seems like hours deciding on what big, thick, hunk of meat I’d like to devour (usually after cooking it). I get all dreamy in the meat aisle. I browse and I scan and I ponder while in the meat aisle. Turn right.
Then I quickly zip through that area where they sell pies and cakes and stuff without looking at a thing. Check out.
The point of this story? Check the alignment of your cart before comitting to it. There’s nothing worse than a cart with a wonky wheel that always wants to turn right. Except one that wants to turn left. Second point to this story? I’m not one for sweet, gooey baked goods.
And because I don’t like to eat ’em, I don’t like to make ’em. Which is why I came up with this post. Quite possibly the easiest Heart Shaped Tart on the planet! Here we go …. !!!
Pre-made tart shells (mini)
Cherry Pie Filling
Preheat oven to 375°
It occurred to me last week that I could probably smash those little premade tart shells into any shape I wanted. I mean, nothing terribly complex. Like I probably couldn’t squish the into the shape of a a small country or a mathematical equation but I thought I could definitely squish it into the shape of a heart. I gave it a shot, and turns out I was right. Very easy. Just get a tart … I used the mini kind normally reserved for appetizers.
See? They’re about half the size of a regular tart shell.
To turn the shell into a heart shape, just dent in one end of the tart’s foil. Like so …
Then push that dent inwards to create the top of the heart shape.
Be careful not to squarsh the dough too much.
Once you have the top of the heart shaped, push the sides together a bit and pull the end down into a point. This will finish off the shape of the heart.
Ta da! Heart shaped tart shell.
Everybody needs to calm down now, because the most exciting part is coming up.
To fill the tarts, just use a can o’ this …
Cherry Pie filling.
I find that this particular brand is kind of “tart”. Literally. So I add a tablespoon or so of sugar to the can and mix it up.
Once you adjust the sweetness of the filling, spoon out a bit …
… and fill your tarts.
Try to add just a little to each tart at a time. I added a few cherries to each tart and then filled up the rest of the space with the gooey filling.
Don’t overfill the tarts ’cause they’ll get messy once they bubble up and cook.
Now you can either stick your tarts in the oven
You can tart up your tarts.
Now that you’re tarts have the look of something that took longer than 20 minutes,
stick them in the oven at 375° for 20 minutes.
Take ’em out … and eat ’em.
And there you have it. You’d normally have to cruise a bar close to closing time to come across a tart this easy. Enjoy.