I have made a few styles of pop-tarts before, but this recipe from HBH turned out the best (and was the easiest). She did a strawberry version, but we had blueberries, so I went with that!  

Ingredients

• Pop-tarts
  • 2 cups kamut flour or 2.5 cups all-purpose
  • 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 1 egg beaten for brushing
  • 1 jar (13-16oz) blueberry jam
• Frosting
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-6 TBSP hot milk
  • Sprinkles (if desired)

Directions

• To make the dough, combine the flour, and salt in a bowl. Add the butter and toss with the flour until the mix clumps together. Add 1/4-1/3 cup cold water, 1 tablespoon at a time, until the dough forms a ball. You can also use a food processor.
• Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the jam, leaving a 1-inch border around the edge. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.
• Preheat the oven to 400° F. Brush the pop-tart with the beaten egg and bake for 30-35 minutes, until the crust is golden brown. Let cool.
• Meanwhile, in a medium bowl, whisk together the powdered sugar, vanilla, and 2 tablespoons of hot milk, adding the milk to thin the frosting as desired. Spread the frosting over the pop-tart. Let the frosting set for a few minutes, then decorate with sprinkles. Let sit 1 hour or overnight to allow the frosting to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.

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