Heat the oven to 180°C, 160°C fan, gas 4.
Take out the shortcrust pastry. Lay them out side by side and cut out 8 rectangles measuring 10x7 cm from the two doughs.
From the first 4 rectangles, cut out a heart shape in the centre using a cookie cutter. Then mark the folds of the envelope delicately with the back of a knife.
Spread the centre of the 4 other rectangles with Bonne Maman Strawberry Conserve. Carefully, place the first 4 rectangles with the heart on top of those containing the jam.
With a fork, press the edges of the rectangles to close the dough. Trim the excess edges with a knife if necessary.
Brush the tops of the envelopes with the beaten egg. Bake for 30 minutes. The envelopes should be nicely browned.
Remove from the oven and let cool completely. Add a little Bonne Maman Strawberry Conserve to the heart, if necessary, then delicately sprinkle with icing sugar and enjoy!
