180 grams preserves/jam 9 Tablespoons

1 egg for egg wash

90 grams powdered sugar 3/4 cup

20 grams milk 1 Tablespoon + 1 teaspoon

2 grams vanilla extract 1/2 teaspoon

sprinkles if desired

Before you begin this recipe, measure the lard in a measuring cup and place it in the freezer for at least 10 minutes to chill.

60 grams lard

Next, put flour, salt, and baking powder in the food processor. Give it a whirl to mix the ingredients.

240 grams all-purpose flour,6 grams salt,2 grams baking powder

Cut the frozen butter into cubes, then place the it and smaller pieces of the cold lard in the food processor. Mix on dough or low setting until the mixture looks crumbly, about 15 seconds.

113 grams unsalted butter, frozen/cold

Add COLD discard or active starter to the food processor and mix until the dough forms.

If the dough doesn't come together after mixing for at least 30 seconds, you may need to add ice-cold water. Continue adding teaspoon of ice water (one at a time) and mixing until the dough is formed.

140 grams sourdough discard,ice cold water (optional)

Remove the dough from the food processor and place on a clean work surface. Cut in half with a bench scraper or a sharp knife. Roll into two dough balls and flatten with your hands to create 2 discs.

Cover with plastic wrap and place the discs of dough in the refrigerator to chill for at least 1 hour.

You can store it in the fridge for up to 3 days to long-fermented the pie dough.

Preheat the oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper, set aside.

On a lightly floured work surface, roll one of the pie discs to a 9 x 12 inch rectangle. Divide the dough into 9 even pieces (3 x 4 inches) and place them on the prepared baking sheet.

In a small bowl, whisk together an egg and a splash of water. Using a pastry brush, brush each piece of dough with an egg wash, then place a tablespoon of jam/preserves in the center of each piece. You’ll want to leave at least a ¼ inch border around each piece to prevent leakage. Cover the baking sheet with this plastic cover and place the tarts in the fridge to chill.

180 grams preserves/jam,1 egg

Roll out the second pie disc and divide into 9 more pieces just as before.

Remove the dough from the fridge and top each pop tart with another piece of dough.

With clean fingers, press the border of the dough down, then using the pongs of a fork, seal the edges of each pop tart closed. Brush the tops of the pop tarts with more egg wash, then poke the top piece of dough with a tooth pick, about 6 holes each. This allows the steam to escape while the pop tarts are baking. Cover again and chill in the fridge for at least 15 minutes.

Bake for 25-30 minutes or until the pop tarts are perfectly golden brown. Cool completely on a wire rack.

Once the pop tarts are at room temperature, prepare the vanilla glaze and spoon on top of each pop tart. Top with sprinkles, if desired.

90 grams powdered sugar,20 grams milk,2 grams vanilla extract,sprinkles

Leave the glaze to dry for a few hours. Enjoy!