1.

In a large bowl, combine flour, sugar, and salt. Add cubed cold butter and use a pastry cutter to mix until crumbly.

2.

Gradually add ice water, one tablespoon at a time, mixing until dough begins to hold together. Do not overmix.

3.

Wrap dough in plastic wrap. Refrigerate for at least 15 minutes to ensure it is chilled properly before rolling out.

4.

Preheat the oven to 375°F (190°C). Roll dough out on a lightly floured surface into an even thin rectangle.

5.

Cut the rolled-out dough into eight equal rectangles with a sharp knife or pastry wheel, for forming the pop tarts.

6.

Spread peanut butter on half of the rectangles, leaving a small border around the edges to help seal them.

7.

Spread strawberry jam on top of the peanut butter, maintaining the border to avoid the filling oozing out during baking.

8.

Brush the edges of the filled rectangles with the beaten egg, then top with the remaining rectangles. Press edges with a fork.

9.

Transfer to a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden brown and fully cooked.

10.

Allow the pop tarts to cool on a wire rack for 10 minutes before serving or enjoying warm.