Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup unsalted butter
Add Water: Gradually add the ice water, mixing until the dough comes together.
1/2 cup ice water
Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling: Whisk together the strawberry jam, cornstarch, and lemon juice in a small bowl. Set aside.
1 cup strawberry jam, 1 tablespoon cornstarch, 1 teaspoon lemon juice
Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Cut Shapes: Use a cookie cutter or knife to cut out equal-sized rectangles or hearts. You'll need two shapes for each pop tart.
Assemble: Place half of the cutouts on a baking sheet lined with parchment paper. Spoon a small amount of filling onto each cutout, leaving a small border around the edges.
1 cup strawberry jam
Top: Place the remaining cutouts on top of the filled ones and crimp the edges with a fork to seal.
Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
Cool: Let the pop tarts cool completely on a wire rack.
Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Add food coloring if desired.
1 cup powdered sugar, 2-3 tablespoons milk, Pink or red food coloring
Decorate: Spread the icing over the cooled pop tarts then add sprinkles for decoration.
Sprinkles
Serve: Enjoy immediately or store in an airtight container.
