Preparation Steps

• In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together.
• Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out shapes. Repeat with remaining dough.
• Place half of the heart shapes on the prepared baking sheet. Spread each with about 1 tablespoon of strawberry jam, leaving a small border. Top with remaining heart shapes. Press edges together with a fork to seal.
• In a small bowl, whisk together egg and milk. Brush egg wash over the tops of the pop tarts. Use a knife to cut a few slits in the top of each pop tart to vent steam.
• Bake for 20-25 minutes, or until golden brown. Let cool completely on the baking sheet. While pop tarts are cooling, whisk together powdered sugar and milk until smooth. Drizzle glaze over cooled pop tarts and let set.