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Here's how to make Homemade Pop-Tarts:

FOR THE CREAM CHEESE DOUGH:
6 ounces/170 grams cream cheese, at room temperature
½ cup/113 grams unsalted butter, at room temperature
2 tablespoons milk or heavy cream, plus more as needed
1 teaspoon kosher salt (such as Diamond Crystal)
1 tablespoon granulated sugar, plus more for sprinkling
2 cups/255 grams all-purpose flour, plus more as needed
1 egg

FOR THE QUICK BERRY JAM (OR USE ABOUT 3/4 CUP THICK STORE-BOUGHT JAM):
2 cups fresh or frozen berries, roughly chopped
2 tablespoons granulated sugar, or to taste
1 to 2 tablespoons water, or lemon or lime juice, plus more as necessary
1 tablespoon cornstarch dissolved in 1 tablespoon water

FOR THE GLAZE (OPTIONAL):
1 cup/123 grams powdered sugar
¼ cup milk or heavy cream, plus more as needed
1 to 2 teaspoons lemon or lime juice (optional)
Colorful sparkling sugar or sprinkles

Make the dough: Place cream cheese, butter, milk, salt and sugar in a large bowl. Using a pastry cutter or two forks, mix together until uniform and smooth. (You shouldn't see chunks of cream cheese or butter.) Add flour and stir until dough comes together and begins to pull away from the sides of the bowl. If it’s dry and not coming together, add more milk or cream (in tiny amounts) as needed.

Move the dough to a lightly floured work surface and gently knead 2 or 3 times. If dough seems sticky or wet, sprinkle on another few teaspoons of flour. When it’s ready, it should feel like fresh Play-Doh, not too sticky and not too dry with no dry, cracked edges or bits of flour remaining. Divide the dough in half and shape into two squares. Flatten them slightly and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).

While the dough chills, make the jam: Put fruit in a medium saucepan over medium heat. After a minute or so, add sugar, to taste, and stir to combine. Add water or juice and stir to combine.

Simmer (you may need to lower the heat) for 10 to 30 minutes, until the mixture has thickened nicely, adding more liquid if it starts to look too dry, and breaking up large chunks of fruit with a fork or the tip of a wooden spoon. When most of the liquid has evaporated (but the fruit is not sticking to the pan), remove from heat and stir in cornstarch mixture. It will clump together. Set aside to cool completely.

When the dough is chilled, remove it from the refrigerator and unwrap. Place it on a lightly floured surface. (If it’s been in the refrigerator for more than an hour, you may need to let it soften a bit before rolling it out or, give it a few hearty whacks with a rolling pin to soften.)

Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Crack egg into a small bowl and whisk.

Using a rolling pin or a wine bottle, roll each piece of dough into a 10-inch square about ⅛-inch thick. Trim the rough edges away with a knife to form a 9-inch square. Cut each piece of dough into three 3-inch by 9-inch strips, 6 total. (While assembling the tarts, you can bake the leftover pieces of dough for a treat. Brush them with a little of the whisked egg and sprinkle with sugar and sprinkles. Bake on a parchment-lined baking sheet for 10 to 15 minutes.)

Spoon 1 to 2 tablespoons of jam (or filling of choice) onto the middle of one end of each strip, leaving at least a ½-inch border of dough on three sides. Using a pastry brush or your fingertip, brush a rectangle of egg around the filling (this will act as glue). Fold the dry end over and crimp with a fork on all sides.

Repeat with remaining dough strips. Prick the top of each tart multiple times with a fork to let the steam escape while baking. Move the tarts to the prepared baking sheet. Bake for 22 to 25 minutes, until golden. Cool completely before icing.

Make the icing: Whisk powdered sugar, milk or cream and lemon or lime juice (if using) together. Add more liquid as needed; you want it to be pourable, but not so loose it’s transparent. Spread or drizzle over the top of each tart and scatter with sprinkles or colored sugar, if desired. Serve warm or at room temperature.

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