Preheat oven to 375º.

Line a large baking sheet with parchment paper.

Roll pie dough onto lightly floured surface. Cut into 8 6-inch by 4-inch rectangles, re-rolling dough as necessary.

Make egg wash by beating egg together with milk in a small bowl.

Spread 2 tablespoons of jam onto right half of each rectangle to within 1/2-inch of edges. Brush edges with egg wash.

Fold dough in half, left side over right. Seal edges by pressing with a fork

Poke several holes in the top of each tart with a toothpick.

Bake until golden, about 15-20 minutes.

Transfer to a cooling rack and let cool completely.

In a medium bowl, whisk powdered sugar, milk, vanilla extract and salt together until smooth.

Using a toothpick, add food color a little at a time until desired shade is achieved.

Stir in meringue powder, if using.

Spoon icing onto tarts.

Add sprinkles while icing is wet. When icing has set, add eyes, mouths and bows if desired.

For the eyes, make 16 1/8-inch balls of black fondant. Flatten slightly. Adhere with a bit of water.

For the mouths, make 8 1/2-inch long, very thin strips of black fondant. Adhere with a tiny bit of water, using tweezers if necessary.

For the bows, roll out blue fondant to 1/16th-inch thickness. Cut out bows using ***bow cutter. Adhere with a bit of water.