What’s better than a Strawberry Pop-Tart? A huge strawberry pop tart slab pie!
This strawberry pop tart slab pie is an amped-up version of your favorite Pop-Tart from the store. Serve it as a dessert, for an indulgent breakfast or weekend brunch, or pack little squares in lunch boxes. If you think a giant pop tart would last long, think again.
Tapping Into Pop-Tart Nostalgia
Growing up in India meant Pop-Tarts were an indulgence, as they were not accessible. We would get our stash from families that traveled frequently, so it was always rationed out. I remember eating a Frosted Strawberry Pop-Tart for the first time when I was around 9 years old and falling in love. It looked pretty, had a crunch from the pastry, the strawberry jam had the right amount of sweetness, and the glaze on top with sprinkles was beautiful. After that, the only thing I asked for when someone was traveling was Pop-Tarts.
Cut to 15 years later, I have unlimited access to Pop-Tarts and currently have two boxes in my cupboard. Which is not stopping me from devouring this slab pie in a couple of sittings.
One Dessert, Three Simple Components
There are three parts to this strawberry pop tart slab pie.
- Shortcrust pastry: Making a shortcrust pastry dough at home requires little to no effort and a handful of pantry ingredients that you most likely have. But there’s no judgment in using a storebought pastry dough (I know I have a few times). However, a good buttery shortcrust adds flavor and that crunchy texture we want from a pop tart.
- Strawberry jam: Using your favorite jar of strawberry jam from the store makes it convenient to bake during the week. If the jam has too much liquid, the pop tart will get soggy at the bottom and the jam will ooze out of the pastry. On the other hand, if the jam is very thick it will be a dry pop tart once it’s baked. I suggest using a good quality-strawberry jam that has minimum ingredients.
- Glaze: Our glaze is a simple icing made of powdered sugar, milk, and vanilla. It is an essential part of the recipe giving it that classic Pop-Tart finish with a few rainbow sprinkles on top.
Make Ahead
- The shortcrust pastry dough can be made ahead of time and rolled out when ready to bake this pop tart. Ensure the dough is fridge cold and not frozen as it will be challenging to roll out frozen pastry dough.
- This slab pie can be assembled ahead of time, covered with plastic wrap, and placed in the fridge for up to 4 hours. When ready to bake, preheat the oven, egg wash the top, and you’ve got a freshly baked slab pie in under 30 minutes.
Upgrade Your Giant Pop Tart
This slab pie is best served on the same day it’s baked. I have served it as a dessert with a scoop of vanilla ice cream, but I really love it with a glass of milk.
Alternatively, this pie is delicious warm straight out of the oven with whipped cream and fresh strawberries on top.
More Easy Pastry Desserts to Bake
- Apple Turnovers
- Cherry Hand Pies
- Peach Frangipane Puff Pastry Tarts
- Bourbon Peach Hand Pies
Preheat the oven to 350°F (180°C).
Line a large baking tray with parchment paper.
Roll out first square of the dough:
Flour a clean counter well and roll out the pastry dough into a rectangle a little larger than 12×8 inches, to a 1/4-inch thickness.
Trim the edges:
Trim the sides of the dough with a sharp knife to get clean edges.
Fold the dough over the rolling pin:
Using the rolling pin to transfer the dough to the lined baking tray: carefully roll the dough back onto the rolling pin, brushing off any excess flour.
Transfer the dough to the baking tray:
Roll the pin with the dough away from you and onto the baking tray.
Make an egg wash and brush the edges:
In a small bowl, beat an egg until combined. Brush the sides of the dough with the egg wash on all four sides.
Add the strawberry jam:
Spread the strawberry jam evenly on the dough, avoiding the egg washed edges.
Roll out the second square of the dough:
Roll out the second piece of dough just like before, into a rectangle a little larger than 12×8 inches, to a 1/4-inch thickness. Trim the edges and roll the dough back onto the rolling pin, brushing any excess flour off.
Cover the slab pie with the dough:
Carefully roll the pin with the dough away from you and over the first piece of dough with jam.
Use your fingers to push the edges of the dough together.
Crimp the edges:
Get a fork and press into the edges of the dough. Repeat this to create a crimped edge pattern, sealing all around the slab pie.
Poke the dough with a fork:
Using the same fork, poke the dough on top 3 to 4 times to help release any steam while baking.
Egg wash the top and bake:
Brush the top with the egg wash and bake until the top is golden and dry to the touch, about 20 to 25 minutes. A little jam might spread out while baking which is fine.
Remove from the oven and cool:
Remove the slab pie from the oven and let it cool on the baking tray for 45 minutes. Do not try to shift it while warm, as it will break.
Make glaze and decorate:
In a medium bowl, mix the powdered sugar, milk, and vanilla until smooth. The glaze should evenly coat the back of a spoon, similar to that of heavy cream. If it is too thick add a little more milk, if it is too thin add more powdered sugar.
Pour over the cooled slab pie and spread it evenly over the tart with the back of a spoon. Sprinkle with the rainbow sprinkles and let it sit until the glaze is set, 5 to 10 minutes.
Slice and serve:
Using a sharp knife, slice the slab pie into 8 pieces and serve with milk.
Store the leftover in an airtight container or zip-top bag in the fridge for 3 days, or wrap pieces well and freeze for up to 1 month.
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