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Strawberry Pop Tart Slab Pie
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Elevate childhood memories with a homemade strawberry Pop-Tart: buttery pastry filled with jam, glazed and sprinkled to perfection.
Ingredients:
  • Pop tart
  • 1 all butter shortcrust recipe , divided into 2 squares
  • All-purpose flour, for rolling out the dough
  • 1/2 cup good-quality strawberry jam
  • 1 egg, for the egg wash
  • Glaze
  • 1 1/2 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 teaspoon vanilla
  • Rainbow sprinkles, for finishing
Instructions:
  • Preheat your oven to 350°F (180°C) and prepare a large baking tray with parchment paper.
  • On a generously floured surface, roll the pastry dough into a rectangle slightly larger than 12x8 inches, about 1/4 inch thick.
  • Neatly slice off the sides of the dough using a sharp knife for a clean edge.
  • Transfer the dough to the lined baking tray by rolling it onto the rolling pin, ensuring to brush off any excess flour.
  • Place the dough onto the baking tray: Roll the dough with the pin towards the tray.
  • Prepare the egg wash by beating one egg in a small bowl until combined. Gently brush the edges of the dough with the egg wash on all sides.
  • Spread the strawberry jam evenly over the dough, leaving the egg-washed edges bare.
  • Roll out the second piece of dough into a 12x8 inch rectangle, maintaining a 1/4-inch thickness. Trim the edges, roll the dough onto the rolling pin, and brush off any excess flour.
  • Cover the slab pie with the dough: Roll the dough over the jam-covered dough, sealing the edges with your fingers.
  • Use a fork to press along the edges of the dough, creating a beautifully crimped pattern to seal the slab pie completely.
  • Pierce the dough on top with a fork 3 to 4 times to release steam while baking.
  • Brush the top with the egg wash and bake for 20-25 minutes until golden and dry to the touch. Don't worry if a little jam oozes out while baking.
  • Allow the slab pie to cool: After baking, let the pie cool on the baking tray for 45 minutes before handling to prevent breaking.
  • Prepare the glaze by combining powdered sugar, milk, and vanilla in a bowl until smooth. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin. Pour the glaze over the cooled slab pie, spread it evenly, sprinkle with rainbow sprinkles, and allow it to set for 5 to 10 minutes.
  • Slice and enjoy: Cut the slab pie into 8 pieces and serve alongside a cold glass of milk. Store any leftovers in an airtight container in the fridge for 3 days or freeze well-wrapped pieces for up to 1 month. If you loved the recipe, please show your support by leaving stars and a comment!

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