• Preheat oven to 400°

Make the dough:

• In a large bowl, combine butter and sugar. Mix until fluffy and well combined.
• Add in the eggs, one at a time.
• Next, add vanilla and mix until combined.
• In a small bowl, whisk flour, baking powder, and salt until combined.
• Slowly add dry ingredients to wet ingredients and mix until the dough is formed.
• Transfer to a floured surface and knead for 8-10 minutes.
• Cover dough with a clean cloth and let rest for 30 minutes.
• Divide the dough in half and roll each half out into a ¼ in. thick rectangle.
• Cut each rectangle into 4x3 inch rectangles.

Make the filling:

• Add fresh fruit, sugar, and lemon juice into a small saucepan.
• In a small bowl, mix together water and cornstarch. Set aside.
• Cook over low medium heat, continuously stirring.
• Once fruit mixture starts boiling, add in cornstarch and water mixture.
• Continue cooking and stirring for 8-10 minutes.
• Remove from heat and set aside to cool.
• Save 1 tablespoon of filling for the frosting.

Make the frosting:

• In a small bowl, whisk the powdered sugar, fruit filling, and milk until icing is smooth.
• Place frosting in refrigerator until pop tarts have cooled completely.

To make pop tarts:

• Take the 4x3 rectangles and add a spoonful of filling into the center.
• Brush the edges of the dough with egg white and place another 4x3 rectangle of dough over the top.
• Using a fork, seal the edges of the pop tarts together.
• Poke the top 3-4 times with a fork and place on baking sheet.
• Brush top of each pop tart with the remaining egg white.
• Bake for 20-24 minutes or until golden brown.
• Once cooled, top with frosting and candied sprinkles, if desired.