Roll out your pastry sheet and cut into 8 rectangles, this will make four tarts.
Take a rectangle and add a spoonful of jam in the middle. Gently brush until it’s evenly spread. Place another rectangle on top and gently push down the edges with a fork.
Place on to a greased baking sheet. Sprinkle a little sugar on top and cook at 160C or 320F for around 25-30 minutes, until golden brown.
While these are cooling, take a large mixing bowl and combine the icing sugar and water. Slowly add 1 spoonful of water at a time. You want the icing thick so the less water the better, but go with the consistency you prefer.
Once the tarts have cooled, spread over the icing mix and enjoy.

1 block shortcrust pastry
4 heaped tablespoon strawberry jam
Sprinkle of sugar
100 grams icing sugar
3-4 tablespoon water