Strawberry pop tart slab pie is a riff on your favorite store-bought Pop-Tart. For dessert, a decadent breakfast or brunch, or lunch box squares, serve it.
Pop tart – 1 all butter shortcrust recipe, divided into 2 square – 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 cups powdered sugar – 2 tablespoons milk – 1 teaspoon vanilla – Rainbow sprinkles, for finishing
Cover a large baking tray with parchment. Roll the pastry dough into a 12x8-inch rectangle with a 1/4-inch thickness on a floured surface.
Use a sharp knife to clean dough edges. Roll the dough back onto the rolling pin, brushing off any excess flour, after transferring it to the lined baking tray.
Roll the dough-covered pin away from you onto the baking tray. Beat an egg in a small bowl until blended. Be sure to egg wash all four sides of the dough.
Spread strawberry jam evenly on dough, avoiding egg-washed edges. Like before, roll the second piece of dough into a 12x8-inch rectangle with a 1/4-inch thickness.
Edges trim, roll dough back onto rolling pin, brush off excess flour. Carefully roll the dough pin away from you over the initial jam-covered dough.
Push the dough edges together with your fingers. Press the dough edges with a fork. Repeat to seal the slab pie with a crimped edge.
To release steam while baking, stab the dough on top 3–4 times with the same fork. Brush the top with egg wash and bake for 20–25 minutes until golden and dry.
A little jam may spread during baking is OK. Let the slab pie cool on the baking tray for 45 minutes after removing it from the oven. It will break if moved while warm.
Mix powdered sugar, milk, and vanilla in a medium bowl until smooth. Like heavy cream, the glaze should coat the spoon back equally. If too thick, add milk; too thin, add powdered sugar.
Spread the mixture evenly over the cooled slab pie with a spoon. Add rainbow sprinkles and wait 5–10 minutes for the glaze to set.
Serve milk with 8 slab pie slices cut with a sharp knife. Refrigerate leftovers in an airtight container or zip-top bag for 3 days or wrap firmly and freeze for 1 month.