Begin by making the pie crust. In a large bowl, whisk together flour and salt. Toss cold cubes of shortening into the flour. Use a pastry cutter to incorporate the shortening into the flour, until the shortening is small lumps (like small pebbles).

Next, add the icy water. Add the water 1 tbsp at a time, until the dough comes together. The dough shouldn’t be sticky. Transfer the dough to a hard surface and shape into a large ball. Divide the dough in half and wrap the two halves in plastic wrap. Chill in the fridge for at least 20 minutes.

Make the filling by stirring together the jam and the cornstarch. In a small bowl, whisk together the egg and 1 tbsp of water – this will be the egg wash.

Remove one ball of chilled dough from the fridge. Roll the dough, on a lightly floured surface, to 1/8″ thickness. Use a large heart cookie cutter (mine is about 4″ long) to cut out the bottom hearts for the pop tarts. Once cut out, place hearts on a parchment paper lined baking sheet.

Roll out the second ball of dough and cut out an equal number of hearts. Let them sit while you fill the tarts.

Use a pastry brush (or your fingers) to apply the egg wash to the edges of the bottom heart. Add about a tsp of jam to the centre of the heart. Spread it around, keeping it away from the edges of the tart.

Place another heart over top of the jam. Use your fingers to press the edges closed and secure the jam inside. Press the tines of a fork around the heart, further sealing the jam inside. Use the fork tines to poke a series of venting holes in the top of each tart. Use the pastry brush to lightly coat the tart.

Bake the tarts in a 400°F oven for 15-20 minutes – until the tops are lightly golden. Cool on a rack.