1. Heat fruit and water in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble.

2. Add tapioca and 1 tbsp Berry Immune, cook for a couple of minutes until it begins to thicken, then set aside to cool to room temperature.

3. Place your defrosted pastry on a cutting board, cut into small rectangles - ensuring they're the same size, then place half of them on a lined baking tray.

4. Spoon about ½ tbsp of jam onto the cut rectangle, then top with the remaining rectangles, seal pressing with a fork around the edges of the pastry. Using a toothpick or skewer, poke a couple of holes into the top layer of pastry, refrigerate for 10 minutes. Preheat your oven to 356F.

5. Bake for 15-20 mins, until golden brown. Set aside to cool to room temperature.

6. Combine the agave powder, 1 tsp Berry Immune and milk, mix to combine. Add more milk if the mixture is too thick, but just a little at a time. Spread onto pop tarts then scatter over sprinkles. Refrigerate to set the topping fro 10 minutes.