Homemade "Top" Tarts ;)

Hello Blog Friends,

In an effort to save money, I've been looking for ways to make some of my favorite packaged foods at home. I've made cakes, bagels, soft pretzels, and chocolate at home with great results and that makes me feel hopeful for the days to come. Yesterday, I found a great recipe for "Top Tarts", you know...that food that you buy for breakfast in the morning that we all loved as a kid. Well, I'm lucky enough to have a fiance that loves them, and in an interest to save money, I found a great recipe online. I'm excited to make some brown sugar (whatever flavor it is that he likes), raspberry, or blueberry ones at home and them freeze them for his early morning drive. I think I'll make my first batch after we get back from the honeymoon (Virginia Beach!) in May. But, so that I don't loose it, and in case anyone else wants it, here's the recipe.

TOP TARTS!

Ingredients

* 1 (15 ounce) package refrigerated pie crusts
* 1/4 cup strawberry jam, divided
* 2 cups confectioners' sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla extract
* 1 tablespoon colored decorating sugar, or as needed

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.