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In your food processor, add flour, sugar and salt and pulse a couple of times until just combined.
Next add your butter and pulse until crumbs just develop. Slowly add the water in until a rough ball of dough forms.
Remove the dough and cover with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
Remove dough from fridge and add a bit of flour to a clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about ¼ inch thickness.
Cut out rectangle sizes for pop tarts. You should be able to get at least 5 pop tarts from this dough which means you will need 10 rectangles.
Preheat oven to 350 degrees.
Add about 1 ½ to 2 tablespoons of seedless jam or preserves to the center of 5-6 rectangles leaving about ¼ inch of space around the outsides.
Place plain rectangle on top and press the edges together. Using a fork, crimp the edges to seal them. Place back in the fridge for about 15-20 minutes to firm up before baking.
Bake for about 20-25 minutes or until golden brown and puffed. Cool until room temperature or just warm.
Whisk together confectioner's sugar, jam or preserves, milk and vanilla until nice and smooth. Spoon over cooled pop tarts and serve.