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Pre-heat the oven to 425°F (220C/200C Fan) and line a baking sheet with parchment paper.
Using a large heart-shaped cookie cutter, cut an even number of shapes out of your puff pastry sheets. (see note)
Place half of these shapes on your baking parchment, spaced about an inch apart.
Dollop about half a tablespoon of jam into the centre of each pastry shape, leaving room around the edges.
In a small bowl, beat your egg to form an egg wash. Brush this around the edges of your pastry. Then sandwich your remaining pastry pieces over top, pressing around the edges to close the filling in place and use a fork to crimp the edges sealed.
Brush the tops with your egg wash and place in the centre of your preheated oven to bake for about 10-12 minutes until puffed up and golden.
When ready, remove from the oven and transfer to a wire rack to cool for about 10 minutes while you make your frosting (if using).
If frosting, whisk together the powdered sugar, vanilla extract and water.
Once the pop tarts have cooled down a little, drizzle or gently spread the frosting over the tarts. Add sprinkles for a touch of colour! (see note)