On a lightly floured work surface, roll out pie crust and cut strips 3 inches wide. Cut the strips into sections 5 inches long (there will be scraps since pie dough is round). Reroll scraps and repeat cutting 5-inch by 3-inch rectangles. Place half the dough rectangles on the parchment-lined baking sheet, spacing them about 2 inches apart.

Spoon strawberry preserves into the center of each rectangle, leaving about ¼-inch space around the edge. Place a second dough rectangle on top. Use a fork to pinch the edges together. Use a toothpick to poke about 4 to 6 holes on top to let steam escape.

For the egg wash, whisk together 1 egg with 2 teaspoons milk. Use a pastry brush to brush egg wash over the tops and edges of the tart.

For the icing, whisk together confectioners’ sugar, 1 tablespoon cream and 1 tablespoon jam. If needed, add more cream for a thinner consistency.