Boysenberries n' Cream Pop Tarts

Directions

1. Boysenberry Pop Tarts
2. Whisk together the flour and sugar. Cut in the cold, diced butter until the butter is the size of tiny peas. Alternatively, you can do this in a food processor.
3. Add the egg to the mixture until just combined.
4. Starting with just one tablespoon, add in ice water just until the dough starts to come together. Turn out the dough onto a large piece of plastic wrap, form into a disk, and refrigerate for a few hours.
5. After chilling, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
6. Place the cut dough onto the prepared pan. Spoon a small amount of jam on top. The amount of jam depends on the size of your pop tart but err on the side of caution- jam easily seeps out of pop tarts while baking so expect to use just a teaspoon or so per pop tart. Resist the urge to overfill- there will be plenty of flavor!
7. Place a matching piece of dough on top of the jammed dough and press around the edges to seal. Using a fork, lightly press along the edges to seal. Using the same fork, poke a few holes in the middle of the top to let steam escape while baking. For picture-perfect straight edges, use a knife or bench scrape to clean up the edges after sealing with a fork.
8. Lightly beat an egg with a splash of water and brush the egg wash on top of the pop tarts before baking. Bake for about 20 minutes or until the edges are lightly browned and the tops are golden.
9. Remove from the oven and let cool directly on the pan for about 10 minutes before moving to a cooling rack. Once completely cooled, top with a spoonful of icing and decorate as you like.

1. Vanilla Pop Tart Icing
2. Whisk everything together until smooth.