Homemade Orange Marmalade Pop Tarts

Directions

1. Mix together the flour, salt and sugar. Add the butter and mix for one minute. Add ice water and mix until combined. The dough will be coarse but should hold together when you squeeze it. If it is too crumbly add more water 1 teaspoon at a time. Divide the dough into 4 disks. Wrap each disk separately with plastic wrap and refrigerate for 30 minutes minimum. I made mine the night before. (If you want an easier option, you could use a refrigerated pie crust)
2. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 of the doughs until it is approximately 1/8 inch thick. Using a pastry cutter, cookie cutter (or if you are lucky enough to find one like I did), a Toaster Pastry Press from Williams Sonoma cut out 5 rectangles. Repeat with next disk. Spread about 1 Tablespoon of apple butter and 1 Tablespoon of apple onto each of the rectangles. Leave a border about 1/2" wide. Using a pastry brush, lightly brush the edges with the egg mixture. Cut the remaining dough into rectangles for the tops. Place on top and seal the edges. Transfer to baking sheet and refrigerate for 30 minutes.
3. Position 1 rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 350 degrees. Bake for 25 minutes , or until golden. Reverse the positions of the baking sheets and rotate. Let cool for about 10 minutes, then transfer to wire racks and let cool completely.
4. For the icing:
5. Whisk together powdered sugar, orange juice and orange zest until smooth.
6. Spread on warm muffins.