In a mixing bowl, whisk together the flour, sugar, and salt until combined.

Add the chilled butter cubes and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.

Shape the dough into a ball, flatten into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a floured surface, roll out the dough to about 1/8 inch thick.

Cut into rectangular shapes, approximately 3x4 inches, and place them on a baking sheet lined with parchment paper.

Place a tablespoon of fruit jam in the center of half of the rectangles.

Brush the edges of the jam-covered rectangles with an egg wash and place another rectangle on top.

Press the edges with a fork to seal.

Make a few slits in the tops of the pop tarts to allow steam to escape.

Brush with more egg wash.

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes or until golden brown.

Once cooled, combine confectioners' sugar with milk to reach the desired icing consistency, and drizzle over the pop tarts.

Allow the icing to set before indulging in your sweet creations.