Raspberry Pop Tarts

1. In a large bowl, whisk the flour, sugar and salt. Using a pastry blender, cut the butter to the size of small pearls and add, keep whisking the mixture until it holds together when squeezed.

2. In a small bowl, whisk the egg and milk. Add to the dough. Mix together with a fork until it is evenly moist. Knead briefly on a floured surface until the dough comes together.

3. Line a baking sheet with parchment paper.

4. Divide dough in half. Roll out one piece to about 1/8th- inch thickness.

5. Using a sharp knife or pastry wheel, cut the rectangle to about 9 x 12 inches. Cut the sheet of dough into 9 – 3×4 inch smaller rectangles. Do the same with the other half of dough.

6. Using a metal spatula, transfer the rectangles to the baking sheet.

7. In a small bowl, whisk together the egg and milk for the egg wash. Brush the egg wash on each of the rectangles.

8. Spoon a tablespoon of Raspberry World of Chia Fruit Spread into the center (on half of the rectangles), leaving ½ inch of space around the edges.

9. Put the other half of the rectangles on top of the filled rectangles to create the tart. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in various places to allow steam to escape.

10. Refrigerate the pan with the pastries for 30 minutes.

11. Preheat oven to 350 F.

12. Bake the pastries for 25 – 30 minutes, until lightly browned. Cool completely.

13. In a small bowl, whisk the powdered sugar, milk, and vanilla extract, add raspberry sprinkles. Whisk until the mix gets thick, but still spreadable. If necessary, add a little milk, until the needed consistency is reached. Spread a spoon of icing over the top of each pastry and allow to sit for at least 30 minutes.

14. Store pastries in an airtight container at room temperature.