1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out each dough piece on a floured surface to about 1/4 inch thickness. You want a large rectangle, roughly 10×14 inches.
5. Place one rolled-out piece of dough onto the prepared baking sheet. Spread the jam evenly, leaving about a 1-inch border on all sides.
6. Brush the edges with a little water, then gently place the second piece of dough on top. Press down the edges with a fork to seal.
7. Prick the top with a fork to allow steam to escape. Bake for 25-30 minutes until golden brown.
8. While it cools, mix powdered sugar, milk, and vanilla extract to make the glaze. Once the Pop Tart is cooled, drizzle the glaze over and sprinkle with your choice of decorations.

My dad taught me the importance of storytelling in the kitchen—each step is a part of the story. Don’t rush it; enjoy the process, and remember that it’s okay to have flour on the floor and jam on your fingers.