Place flour, Truvía Spoonable and salt in the food processor, give 2-3 pulses to mix.

Add half the butter and pulse approx 10 times. Add the other half of the butter and pulse until the mixture looks like rough sand.

Pour in half the water, pulse 3-4 times. Add the rest of the water and pulse 3-4 times more. The mixture should look barely wet, still sandy but when you take some in your hand and squeeze it should hold its shape.

Form a couple of balls with the pastry (please don't overwork it) and cover with plastic wrap. Take the rolling pin and roll the pastry (in the plastic) to flatten. Refrigerate for at least 1 hour (making the dough in advance is better and you will save time on the day you make them).

Take the dough out the fridge and let it rest at room temperature for 10 minutes.

Pre-heat oven at 400 degrees F (approx 200 degrees C). Flour your working space and rolling pin.

Roll the dough out until thin. Cut the hearts using the stencil or a cookie mold. Place the heart shaped dough on baking sheets lined with parchment paper.

Place 2 tablespoons of the fruit mix in the center of each heart. With your fingers, pinch the dough at the bottom of each heart together. Then, gently fold the dough at the top of the heart to create a heart shape (See photos). It's ok if it is imperfect.

In a small bowl, beat the egg just enough to make the yolk and white combined and become homogenous. With a kitchen brush, lightly brush the egg wash on top of each pastry. This will give it a shiny, golden color when baked.

Bake for 18-20 minutes or until the crust is golden brown.