Step 1

In a food processor*, mix together the flour, salt, and sugar.

Step 2

Cut the butter into chunks and then add it into the food processor and pulse until the butter is distributed. The mixture will be crumbly at this point.

Step 3

Add in the water and turn on your food processor until it comes together into a dough. Separate into two balls, cover and chill in the refrigerator for at least 45 minutes.

Step 4

Take one ball out and roll it out on a lightly floured surface and cut into pop tart size rectangles. You should be able to get 8 rectangles out of each of your two balls of dough.

Step 5

Spread around 1.5 Tbsp of jam on half the rectangles, leaving space around the edges without jam so you'll be able to seal them.

Step 6

Top with another rectangular dough and press down the edges with a fork to seal them. Line up finished pop tarts on a parchment paper lined baking sheet poke a few holes in the tops of each pop tart with a fork.

Step 7

Once you are finished with the first dough ball, repeat with the second. Put finished pop tarts into the freezer to chill for at least an hour and a half.

Step 8

At this point you can move them to a freezer safe container to store until you are ready for them, or pop them into a preheated oven, bake at 375 F for 30-35 minutes, until golden.

Step 9

To make the frosting, whisk together 2 tbsp of the jam, the milk, lemon juice and powdered sugar.

Step 10

Once pop tarts have cooled, spread the frosting on top and add sprinkles (if using). Let the pop tarts sit so the frosting can harden before storing in an airtight container, or enjoy immediately!