Strawberry Pop Tart Recipe for 8 Servings

Instructions:

1. Combine the flour, sugar, and salt in your bowl.
2. Use your pastry cutter to work the cold butter into the flour until the mixture looks like coarse crumbs with some pea sized chunks.
3. Add ice water one tablespoon at a time, mixing with a spatula until the dough just barely holds together when squeezed.
4. Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
5. Combine preserves, diced strawberries, cornstarch, water, and lemon juice in a pan; simmer for 5 minutes until thick and glossy. Let it cool completely.
6. Roll one disc into a large rectangle about 1/8 inch thick. Cut into eight 3x4-inch rectangles. Repeat with the second disc.
7. Place a tablespoon of filling in the center of 8 rectangles. Top with the remaining rectangles and crimp the edges firmly with a fork to seal.
8. Use a toothpick to poke a few holes in the top of each tart.
9. Place on a parchment lined sheet and bake at 375°F until the edges are golden and the pastry feels firm.
10. Whisk powdered sugar and heavy cream until smooth. Spread over cooled tarts and immediately top with sprinkles before the glaze sets.