These red velvet pop tarts have only 5 ingredients and are so easy to whip up. Cut into traditional rectangles, or use fun-shaped cookie cutters for special occasions. Heart shaped tarts are perfect for Valentine’s day breakfast or dessert.
Lightly beat the egg and egg yokes together in the bowl of stand mixer. Sift the cake mix into the bowl to break up any clumps. Add the softened butter. Mix the ingredients together on the lowest speed until it begins to form a crumbly mixture (about 2 to 3 minutes).
Test the dough by squeezing some together to see how well it holds. If it crumbles apart easily, add 1 tbsp of ice water to the dough and mix to bring it together into a coarse dough. (I only needed to add 1 tbsp of ice water. If its still too dry, add a few more drops at a time until you get the right texture.)
Turn the dough out onto a lightly floured surface and knead it a few times to bring it all together into a disc. Dust the surface and a rolling pin with a little more flour and roll the dough to about 1/8" thick.
Using a cookie cutter, pizza cutter or knife, cut shapes out of your dough and place them on a sheet pan lined with silpat or parchment. Combine the scraps, re-roll the dough and continue cutting shapes until you've used all the dough.
Place shapes on a lined baking sheet. Refrigerate for 10-15 minutes.
Preheat oven to 400F degrees. Meanwhile, whisk 1 egg with 1 tbsp of milk to create the egg wash.
Remove the dough from the fridge. Brush the edges of half the shapes with egg wash. Place a tablespoon (or more) of fruit preserves in the center. Top with another piece of dough and seal the edges with a fork. Brush the tops lightly with egg wash. Sprinkle a little decorating sugar on top if you'd like.
Bake for 15 minutes. Let them cool on the sheet pan for 5 minutes. Enjoy them warm or remove them to a rack to finish cooling.
Store them at room temperature in an airtight container. Warm them up in the microwave in 15 second increments for a ‘just out of the oven’ experience.