Strawberry jam filling

Cup of Yum
1. In a small pot, combine the strawberries, sugar, lemon juice, and a splash of water over low heat until the strawberries are falling apart and the mixture has thickened. Feel free to smash the berries with a potato masher.
2. If you want to remove the seeds, put the jam through a fine mesh sieve. Let cool.

Tart dough

1. In the bowl of a stand mixer or food processor, combine the flour, sugar, and salt.
2. Add the butter and mix on low speed 1 to 2 minutes until the pieces are the size of peas.
3. Crack the egg into the measuring cup used to measure the milk, and whisk to combine. Add this to the mixer bowl and mix on low until the dough just starts to come together.
4. Turn the dough onto a lightly floured surface and knead only until the dough comes together. Divide into two equal amounts, flatten into disks, and wrap in plastic wrap. Refrigerate one for 1 to 2 hours prior to use. The other disk can be placed in a freezer bag with the air squeezed out and stored in the freezer for up to 3 to 6 months.

Assembly

1. When ready to roll and fill the pop tarts, preheat the oven to 350°F.
2. Roll out the dough on a lightly floured countertop to about ¼ inch thick and use a cookie cutter to cut out hearts or other shapes and place them on a cookie sheet lined with parchment or a silicone mat.
3. Depending on the size of your cookie cutter, spoon a teaspoon or two of jam into the center of one heart.
4. Dip your finger into a bowl of cold water and gently wet the edges of the heart.
5. Cover with a second heart cut-out, and use a fork or your finger to seal the edges well. Repeat with the remaining cut-outs.
6. If your house is warm and the dough has gotten soft, place the baking sheet in the freezer for 15 to 30 minutes prior to baking.
7. Bake for 40 minutes, until the tops of the pop tarts have turned a golden brown. You may need to rotate your baking sheet halfway through.
8. Remove to a cooling rack and cool completely prior to glazing and decorating, if desired.