To make the crust:

1. Place flour, sugar, salt in a food processor. Pulse to mix it. Add in the chilled butter, pulsing until it resembles coarse crumbs. Add a couple tablespoons of ice water and continue pulsing until the dough starts to come together. Add water a tablespoon at a time to get the right consistency.
2. Divide dough into two equal pieces and shape into a disc. Wrap each piece in plastic and refrigerate for at least 60 minutes. Overnight works well, too.
3. Take one disc out of the fridge and place a piece of parchment on the counter. Lightly flour the work surface and the rolling pin. Roll the dough into a 9×12-inch rectangle. Using a ruler and a pizza cutter, measure out 6 equal rectangles (3×4-inch). Separate the crusts and place them in the fridge on a cookie sheet.
4. Take out the other disc and repeat the process. Refrigerate both top and bottom crusts for at least 30 minutes for easy assembly.

To assemble the pop tarts:

1. Position rack to middle of oven and preheat to 350 degrees.
2. Working with one set of 6 bases, use a pastry brush and coat the edges with heavy cream.
3. Spoon about a tablespoon of jam in the middle of the bottom crust and spread it to the edge of the cream.
4. Remove second set of crusts from fridge. Place a top crust over jam and seal slightly by pressing down on the edges.
5. Brush tops with cream. Using a fork, seal all the edges.
6. Poke 4 to 6 holes in the tops of the crust. Sprinkle with decorative sugar.
7. Bake at 350 degrees for 30-34 minutes. Tops will be slightly browned.
8. Cool on a wire rack completely before frosting them.

To make icing:

1. Combine sifted powdered sugar and milk in a small bowl. You want it to be more on the thick side so it doesn’t just slide off your beautiful pop tart.
2. Add in extract of your choice.
3. Add in a very small amount of food coloring (or leave it out). Mix to combine  until uniform in color.
4. Drizzle icing over cooled tarts. If you do it while they are still warm, the icing will just run down the edges.