Butter Tart Pop Tarts

In a food processor, pulse to combine flour, sugar and salt. Add butter and pulse until butter is evenly cut into pea-sized pieces. Add vinegar and pulse briefly again to combine. Turn on food processor as you add water tsp by tsp through the spout on the top, add additional water, tsp by tsp, if dough is still sandy. Dough will come together into a smooth ball when ready. Divide dough in half and press portions in to discs. Wrap discs in plastic and chill for at least 30 minutes.

On a lightly floured surface, roll each portion of dough into rectangular sheet about 12×20-inches and 1/4-inch thick. Cut each dough sheet into 6 equal rectangles for 12 rectangles total.

For the egg wash, in a small bowl, beat egg with room temperature water until combined.

Line a large rimmed baking sheet with parchment. Place 6 dough portions on parchment and brush rectangles with egg wash, focusing on the perimeter.

In a medium bowl, stir to combine all the filling ingredients.

Divide filling into the centre of 6 pastry rectangles, leaving a small gap around the edge; do not overfill. Cover with remaining 6 pasty rectangles. Using the tines of a fork, seal the edges of the pastry. Pierce the top of each tart with fork to allow steam to exit while baking. Brush egg wash on the top of each pop tart.

Chill assembled pop tarts in refrigerator for 15 minutes. Preheat oven to 400ºF.

Bake in the centre of the oven for 18 minutes, or until pop tarts are golden. Transfer to a wire rack to cool completely.

In a medium bowl, mix icing sugar and milk until combined. Spread icing on cooled pop tarts and adorn with Canadian sprinkles. Allow icing to set, if desired, and serve.