• Combine the flour and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough.

  It can be a bit scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
• Divide the dough into 2. Flatten each half into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.
• When you’re ready to bake, keep a Silpat or parchment paper-lined baking tray handy and preheat the oven to 180C.
• Working with one half at a time, unwrap the dough and flour your work surface well.

  Roll out the dough into a rough rectangle and cut into 8 rectangles, approximately 2.5" *3.5".

  Repeat with the second half of the dough.
• Once you've got all the rectangles cut out. Spoon 1.5 teaspoons of jam in the center of half of the rectangles.

  Spread it out a bit, leaving about 1/2" of the edges. Use a pastry brush or your fingers to wet the edges with water.
• Place another rectangle on top. Seal the edges with your fingertips and then use a fork to make an attractive pattern around each rectangle. This helps to seal the edges better.
• Prick each filled rectangle 4-6 times with a toothpick or a fork. Place the tray in the refrigerator for 20-30 minutes.
• Bake the chilled tarts for 20-25 minutes until lightly golden brown on top.
• Once the pop tarts are ready, let them cool completely. Drizzle over some glaze and immediately top with sprinkles, if using. Let the glaze set, about 5 minutes. serve and enjoy!

Lemon Glaze

• Combine lemon juice and icing sugar in a small bowl. Whisk until smooth and thick.