|| Crust||

Mix the dry ingredients together in a large bowl. Grate the chilled butter and toss with the dry ingredients.

Start to work the butter in with your hands until the mixture starts to look buttery and the flecks of butter in the dough are pea-sized or smaller. Drizzle in the buttermilk, and toss together with a fork until it’s too stiff to work anymore. Use your hands to fold the dough and squeeze it dough together to make one dough ball.

Shape the dough into a disk about the size of a dinner plate. Wrap in plastic wrap and place in the fridge for 30 minutes.

Roll out dough as thin as you can get it. About a 12-inch disk. 

You can leave the dough in the fridge for up to 3 days. Let it chill on the counter for 30 minutes before rolling out. Cut rolled dough with a biscuit cutter into about 16 disks. Return to the fridge for a few minutes if the disks begin to get soft.

Preheat the oven to 400 degrees.

Mix the filling together until crumbly. Place an overflowing tablespoon of the brown sugar mixture into the center of the dough disks. Dip your finger in water and sweep the circumference of each disk. Sandwich one dough disk on top of the other press around the circumference with a fork.

Whisk the egg wash together and brush on the top of each pop tart.

Place pop tarts on a baking dish lined with parchment about one inch away from each other. Bake in the oven for 20-25 minutes until golden.

Remove from oven and let pop tarts cool completely.

Whisk the glaze ingredients together for about 1 minute until smooth. If glaze doesn’t seem spreadable, add a little more cream about 2 teaspoons at a time and continue stirring until smooth. Spread glaze on top of the pop tarts and sprinkle with flaked sea salt.