In the bowl of a food processor fitted with the dough attachment add the flour, sugar and salt. Pulse a few times to combine.

Add one egg to the food processor and pulse a few more times. Next, add the butter and water pulsing until the dough just comes together.

Turn the dough out onto a clean lightly floured workspace and knead until the dough is smooth but there are still visible chunks of butter. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Once it has chilled, divide the dough in half and roll each half out into a rectangle about ¼” thick. Cut each piece of dough into 8 rectangles about 3” x 4” in size. You may have to reroll the scraps to make 8.

Place 8 of the rectangles on a parchment paper lined baking sheet. Add a rounded teaspoon of jam into the center of each rectangle. Place a second rectangle of dough over the top and use your fingertips to press the edges of the dough together.

Use the tines of a fork to seal the edges and make indents around the edges of the dough. Prick the top of each tart with the fork or using a knife so that steam can escape. Refrigerate uncovered for 30 minutes.

Preheat oven to 350ºF (180ºC).

In a small bowl whisk the remaining egg and brush on the top of the pop tarts. Bake until golden brown, about 20 minutes. Remove to a wire rack to cool.

In a small mixing bowl whisk together the sugar and milk until it is completely smooth and the consistency of glue. If using food coloring add it now and whisk to combine.

Spread the icing on top of each pop tart then add sprinkles if desired. Serve warm or at room temperature.