In a large bowl add all pastry ingredients and start mixing it together with a fork.

After a minute use hands to squeeze butter cubes into dough.

Pastry should come together into a smooth dough.

Divide pastry dough in half and shape each into rectangles. Cover in plastic wrap and chill in fridge 30 minutes or overnight.

Let dough come to room temperature, about 15 minutes.

Whisk together filling ingredients.

Preheat oven to 350 degrees F.

Roll one at a time on a lightly floured surface into large ⅛" thick rectangle sheets.

Spread filling into little under 2" x 3" rectangles on one sheet of dough. Leaving about an inch between each.

Place other pastry sheet over filling side. Cut out tarts with pizza cutter. Make sure you leave ½" around filling for sealing.

Wet finger in water and run along the inside around filling to create a seal. Fork edges closed.

Place on parchment lined baking pan.

Brush with egg wash.

Bake 30 - 35 minutes.

Let cool completely and add glaze on top. Let harden. Eat!

Store in refrigerator for 5 days. Can be heated in microwave for 30 to 45 seconds.