Instructions

1. Preheat the oven to  175°C and line a baking sheet with parchment.
2. Unroll your pastry and using a sharp knife cut 8 rectangles, you’ll need two for each tart.  Place four of the pastry rectangles on your prepared baking sheet and pop a heaped teaspoon of jam in the middle of each tart.  Sandwich with the tops and using a fork press your edges together to form a seal.
3. Pain each tart with a thin layer of the egg wash and bake for 12-15 minutes until golden brown.  Allow to cool on a wire rack.
4. Once cool make your frosting.  Combine the icing sugar with the milk and vanilla and mix to form a thick, spreadable paste.  If it’s too thin or thick at this point, add a little more sugar or milk.  Spread each tart with the frosting and scatter with sprinkles.  Enjoy!