Pie Dough:

• 2 ½ cups flour
• 2 tbsp sugar
• ½ tsp salt
• 1 cup cold butter cubed
• ½ cup ice water

Filling:

• Favols Lavender Apricot Jam

Icing:

• 1 cup powdered sugar
• 2-3 tbsp milk or heavy cream
• 2 tsp Favols Lavender Apricot Jam

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1. Begin by setting your oven to 350 degrees and prepping all the ingredients for your pie dough. You want to have all your ingredients on hand ready to go so that they stay cold while you're working together your pie dough. Have your butter cubed and cold, your water cold as ice, and your flour sifted with your sugar and salt.
2. If you’re making this pie dough in your stand mixer you want to keep your mixer at a lower setting throughout the whole process with a paddle attachment. First begin by mixing your dry ingredients and then adding in your cold cubed butter. Mix on low just until your butter is coated and slightly diminished in size. Pour in your cold water and mix until a shaggy dough forms that comes together when you squeeze it together! If you're making the pie dough in hand or by food processor follow the same steps but pulse or mix by hand until desired dough comes together.  
3. Bring your dough together on a surface or in plastic wrap and shape it into a disc. Let the dough chill for at least one hour and up to 24 hours. You want to make sure your dough is properly chilled before rolling it out or the dough will crumple in the oven.
4. Once the dough is rolled out, cut out your rectangles and add your jam.
5. Place the corresponding half on top of your jam covered dough and crimp the edges. Cover them with an egg wash and pop them in the oven and back for 30-35 minutes.
6. While the pop tart bakes make your icing. Whisk together the powdered sugar and milk, add in the jam and whisk until desired thickness.
7. Let the tarts cool when they come out of the oven, cover them in icing and enjoy!

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