Make a quick strawberry filling (optional but recommended): Stir 1/2 cup strawberry jam with 1 teaspoon lemon juice and 1/2 teaspoon cornstarch in a small saucepan. Warm over low heat 2–3 minutes until glossy and slightly thickened. Cool completely so it doesn’t ooze.

Prep the dough: Unroll the pie dough on a lightly floured surface. Trim edges to form a neat rectangle. Cut into 8 equal rectangles (about 3x4 inches). Gather scraps and re-roll if needed to get a full set. You’ll need pairs of rectangles for tops and bottoms.

Beat the egg: Whisk 1 egg with 1 tablespoon water. This is your egg wash for sealing and browning.

Assemble: Place half the rectangles on a parchment-lined board. Brush edges lightly with egg wash. Spoon about 1–1.5 tablespoons of strawberry filling in the center of each, leaving a 1/4-inch border.

Seal and crimp: Top with the remaining rectangles. Press edges to seal, then crimp all sides with a fork. Prick the tops 2–3 times with a fork to vent steam and prevent bursting.

Chill briefly: Pop the assembled tarts into the fridge for 10–15 minutes. Cold dough puffs and browns better, and it helps keep the filling in place.

Preheat the air fryer: Set to 350°F (175°C). Lightly mist the basket with cooking spray or line with a perforated parchment designed for air fryers.

Brush and cook: Brush the tops with egg wash. Air fry in a single layer for 8–10 minutes, flipping at the 6-minute mark if your air fryer browns unevenly. They’re done when golden and crisp at the edges.

Cool before glazing: Let tarts rest on a rack for 10–15 minutes. Glazing hot pastry will cause the icing to melt and slide off.

Make the glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk and 1/4 teaspoon vanilla until smooth and thick but spreadable. Add a drop of red food coloring only if you want a pink tint.

Glaze and decorate: Spoon or spread the glaze over the cooled tarts. Add sprinkles while the glaze is wet. Let sit 10 minutes to set.