Instructions

• In a large bowl, mix 150 grams flour, sugar, and salt. Add chilled butter. Use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
• Add the remaining 175 grams of flour and fold gently to mix without overworking the dough. This keeps the texture light.
• Add sourdough discard and mix until dough starts to come together. If it feels dry, add ice water 1 tablespoon at a time until dough holds but isn’t sticky.
• Divide dough in half, shape each into a disk. Wrap in plastic wrap and chill at least 1 hour. This relaxes the gluten and firms the dough for rolling.
• On floured surface, roll dough disks to ⅛ inch thickness. Cut into rectangles about 3 by 4 inches. Place half on parchment-lined baking sheet.
• Spoon 1 tablespoon strawberry jam onto center of each rectangle. Brush edges with egg wash made from beaten egg and splash of water. Top with second rectangle and press edges with fork to seal. Chill 15–30 mins in fridge.
• Preheat oven to 375°F (190°C). Bake pop tarts 20–25 mins until golden brown. Cool on wire rack.
• Mix powdered sugar with milk, vanilla, and pinch of salt for glaze. Drizzle over cooled tarts before serving.