Making the Pop tarts

• Preheat the oven to 400°.
• On a flat surface such as a countertop or cutting board, lay out your piecrust. Lightly sprinkle some flour onto the crust and roll with the rolling pin to thin the crust slightly.
  
• Cut the dough into 3"x5" rectangles. Knead the remaining pie crust, and use the rolling pin to make more 3 x 5 rectangles. Place half of the rectangles on a baking sheet or two.
  
• Place about 1 ½ tablespoons of the cooled jam in the center of a half of the rectangles.
  
• Brush ’egg’ wash (aquafaba) and line the sides surrounding the rim.
  
• Take another plain rectangle and place it on top of that rectangle, with the jam, matching the edges.
  
• Use the back of a fork to press the sides to seal in your jam.
• Use the ‘egg’ wash (aquafaba) to completely coat the top part of your tart. Use a fork to puncture holes in the top of the tart to allow air to be released while baking.
• Place the baking sheets in the preheated oven, and bake for 12 to 15 minutes.
• While your tarts are baking in the oven, make your icing. Mix all of the ingredients for the icing and then set aside.
  
• Once your tarts have finished cooking, remove them from the oven and transferred to a cooling rack.
  
• Allow them to cool completely before putting icing on them.
• You can choose to put one or more layers of icing on your tart but allow the icing to cool and harden a bit before you add any more.