Combine flour, salt and shortening together until mixture resembles coarse crumbs
2 cups flour, 1 teaspoon salt, ⅔ cup shortening
Add ice cold water and mix lightly until mixture comes together
6-7 tablespoons ice water
Form into two balls
Roll out one into a rectangular shape, about 8 x 12 inches
Cut into smaller rectangles, about 3 x 4 inches
Place on a baking sheet lined with parchment paper
Roll out second crust and cut into small rectangles
Pop Tarts
Place a tablespoon of jam in the center of each piece of dough
½ cup jam
Put a top piece of dough over the jam. Crimp edges with a fork
Pock a few holes in top crust with a fork
Bake in preheated 415°F oven for 12-15 minutes. Cool on a baking rack
Once pop tarts are fully cool, you can add the glaze. Mix powdered sugar with 1 tablespoon of half and half.
½ cup powdered sugar, 1 - 2 tablespoon half and half or milk
Add just a bit more to make the glaze a spoonable consistency. Place a spoonful on the center of the pop tart, allowing it to pool over the sides. Sprinkle colorful sprinkles over the top
Sprinkle colorful sprinkles over the top
1 teaspoon sprinkles
Notes
It's okay if your pop tarts aren't perfectly sized. A rustic look works and tastes just as delicious!
Crimp the edges with a fork to seal in that jam. Make certain the crimp marks go through both layers.
Make certain oven is fully preheated before baking
If the glaze feels too thin, just add a bit more powdered sugar
Don't add glaze until pop tarts are cool
Store leftover pop tarts in an airtight container at room temperature for 3-4 days