To make the dough, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a ½ cup of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
Turn the dough out onto a floured work surface, divide into 2 equal portions and shape each into a disk. Roll out the discs using a rolling pin until they are roughly 12x7". Cut each of them into 8 evenly sized rectangles. Place 8 of the rectangles on a baking sheet lined with parchment paper.
To make the filling, add the ingredients into a bowl and stir until combined. Place about one tablespoon of filling into the center of each rectangle on the baking sheet and spread it around leaving enough room around the edge to press the pop tarts together.
Place the remaining rectangles on top of the filling topped rectangles and use a fork to press the edges together. Use a toothpick to poke a few holes in each pop tart -- this allows for air to escape. Brush pop tarts with almond milk and bake them at 350 F for 25-35 minutes and the edges are golden brown.
To make the glaze, place all the ingredients into a bowl and use a whisk to combine. You want your glaze to be a spreadable consistency but not dripping. You can add more almond milk if needed.
Once your pop tarts cool, spoon glaze over the top of each. Let the glaze set for 20 minutes before serving.