Put the oats and flour into a food processor and ground until the oats are fine

Add the cold butter and pulse until the butter resembles very coarse crumbles

Gradually add just enough water until the dough comes together

Take the dough out of the food processor and shape into a round disc

Cover with plastic wrap and chill 20-30 mins

Mix the egg with 1 tbsp of water, and set aside

Once the mixture comes to a boil, reduce to a simmer

In a small saucepan over medium heat, cook the sugar, salt and fresh fruit

Occasionally stir (or the jam will burn on the bottom) and cook until the fruit is soft and your jam is done

Roll the dough out to about 1/8” thick

Cut 4x5 rectangles, and then cut each rectangle in half, to get (2) 2.5” x 4” pieces. (You can cut them in any size you like, but this size is great! A little smaller than a regular store-bought pop tart, I think they’re the perfect size) Tip: for a perfect 4x5 rectangle, cut a piece of paper to be that size and trace each piece you cut out so each pop tart is even.

Take the egg wash (egg with 1 tbsp of water) and using a pastry brush, trace along the outside of one of the rectangles

Put a heaping tbsp of jam in the middle, and place the other rectangle on top.

Seal the edges by pressing down on the egg wash, and use a fork to create the ridges on the edge

Use a toothpick to poke holes (as pictured) so they bake evenly

Freeze for 30 minutes before baking so the dough does not spread

Brush the tops with egg wash

Bake for 15-20 minutes at 350 degrees, or until the bottom is lightly browned