Recipe: Tangy Hearts

Name: coeurs acidulés
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 portions
Ingredients: pate brisée.300 gr de farine.100 gr de sucre glace.2 sachets de sucre vanille.1 pincée de sel.2 jaunes d'oeufs.zeste râpé d'une orange.200 gr de beurre.garniture:75 gr de confiture de couleur jaune et rouge.abricotage:40 gr de confiture jaune et rouge.1 càs de liqueur ou de jus d'orange.décoration:50 gr de sucre glace.1 à 2 càc de liqueur ou jus d'orange.

By dalila34 ★ ★ ★ ★ ★ 3.9/5 (11 reviews) Desserts

Prep 15 min

Cook 10 min

Total 25 min

Servings 10 serv.

Ingredients for 10 servings

shortcrust pastry.

300 gr of flour.
100 gr of icing sugar.
2 sachets of vanilla sugar.
1 pinch of salt.
2 egg yolks.
zest of one orange, grated.
200 gr of butter.

filling:

75 gr of yellow and red jam.

apricot glaze:

40 gr of yellow and red jam.
1 tbsp of liqueur or orange juice.

decoration:

50 gr of icing sugar.
1 to 2 tsp of liqueur or orange juice.

Step-by-step directions

1* Sift the flour and icing sugar into a bowl. Add the remaining pastry ingredients.
2* Begin mixing everything with the mixer fitted with hooks set to minimum speed. Increase to maximum speed and continue mixing until a homogeneous dough is obtained.
3* If the dough is sticky, form a ball and wrap it in plastic wrap. Let it rest for 30 minutes in the refrigerator.
4* Divide the dough into small portions and roll them out thinly on a lightly floured work surface. Cut out hearts with a heart-shaped cutter.
5* Place the hearts on a floured baking sheet. Bake for approximately 10 minutes in a preheated oven.
6* Remove the hearts from the baking sheet and let them cool. For the filling, heat the jam. Lightly brush the underside of half the hearts with it. Assemble the hearts in pairs: one plain and one with jam.
7* For the apricot glaze, strain the jam through a sieve. Incorporate the liqueur or orange juice and bring briefly to a boil. Glaze the petit fours.
8* Sift the icing sugar and smooth it with liqueur or orange juice. Pour the icing into a paper piping bag.