In our latest issue, #RueSmallSpaces, we featured a dreamy Sweethearts’ Potluck. Throwing the tradition of Valentine’s Day to the wind, and opting instead for a whimsical rendezvous with a group of friends?? Yes please! At the heart of the soiree, no pun intended, were some darling rhubarb pies. Today, we’ve got the sweet (and adorable) recipe. Happy Baking:

2 ½ cups unbleached all-purpose flour
2 tbsp sugar
1⁄2 tsp salt
1 cup cold unsalted butter, cut into cubes
6 tbsp very cold water

3 cups sliced strawberries
1 cup strawberry-rhubarb jam

Preheat oven to 350 degrees.

In a large bowl stir together flour, sugar, and salt.

Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles cornmeal, with butter pieces no larger than small peas.

Add the water and mix just until dough pulls together.

Transfer the dough onto a lightly floured work surface. Pat into a ball, and then flatten into a disk with taps from your rolling pin. Lift the dough and give it a quarter turn. Roll the dough out by starting from the middle going outward until  it’s about 1/8 inch thick.

Cut hearts into your dough using a heart shaped cookie cutter. Transfer half of the hearts to a foiled, greased baking pan.

Add about a teaspoon of jam to each heart careful not go all the way to the edge. Top with sliced strawberries.

Top with the remaining dough hearts. Use a fork to press the edges of the two hearts together.

Bake for 10-15 minutes or until golden brown, and enjoy!

NOTE: Dough recipe from Willams-Sonoma Pie & Tart. 

To be inspired by the full Sweethearts’ Potluck, click here!