Giant Frosted Funfetti Pop Tart

A giant frosted Funfetti pop tart made with flaky pastry crust filled with blueberry jam, then covered with sweet vanilla icing and colorful sprinkles. This big pop tart is a fun alternative to assembling individual blueberry pop tarts, and it’s big enough to serve a large family. You can even bake it at night, then cut and serve it the next morning for a special birthday breakfast.

You might also love these homemade pop tart recipes for frosted strawberry pop tarts, chocolate fudge pop tarts, and brown sugar cinnamon pop tarts.

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Why You’ll Love This Recipe

Easier than Pie. This giant frosted pop tart is basically like a big slab pie, but with less filling. It’s easy to assemble, and bakes in about a half hour. Once it’s cut into servings, each pop tart looks like a cute little hand-held pie that everyone will love.

Customizable. You can use any flavor of jam that you like. Besides blueberry jam or preserves, cherry, strawberry, blackberry and raspberry are all great options.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. However, with no leavening in the pastry dough, today’s recipe will work at any altitude without adjustments.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Pie Dough. I used my recipe for All Butter Pie Dough to make my giant frosted pop tart. It’s flaky and buttery, but sturdy, easy to roll out, and bakes up golden brown and crisp.
• Blueberry Jam. Choose a good-quality jam without corn syrup for the best flavor. I used Bonne Maman Wild Blueberry Preserves.
• Powdered Sugar. Sweetens and thickens the icing.
• Meringue Powder. Made of dried and ground egg whites, meringue powder is commonly used in royal icing to stabilize the icing and help it to set. Without it, the icing will be softer and stickier.
• Whole Milk. Thins the icing to a drizzly consistency.
• Vanilla Extract. Flavor.
• Sprinkles. I used a combination of confetti sprinkles (quins) and nonpareils.

Instructions

Pastry Crust

• Prepare the pie dough as instructed. Fold or shape the dough into a square or rectangular disk, which will make it easier to roll out into a rectangle.
• Place a piece of parchment paper on the counter. Use a marker to mark one side of the paper with a 9×15 inch rectangle, to use as a template. Flip the paper over, so the ink doesn’t touch the dough.
• Sprinkle the paper with flour, then roll out half the pie dough into a thin rectangle, just past the marked lines. Use a rolling pastry wheel cutter or sharp knife to trim the edges along the lines.
• On another piece of parchment paper, roll out the other half of the dough into a second 9×15 inch rectangle, and trim the edges even.

Filling

• Brush the excess flour away from the edges of the dough. Transfer one of the rectangles of dough to a baking sheet, by lifting the paper and placing the paper and dough onto the baking sheet.
• Spread the bottom layer of dough with the blueberry jam, stopping about 3/4 inch from the edges. Lightly brush the edges with water, to help the top layer of dough stick.
• Place the top layer of dough over the filling. This is easiest to do by folding the dough into 4ths, positioning it over one corner of the bottom layer, then unfolding the top layer of dough to cover the filling. If the edges of the top and bottom layers are uneven, go ahead and trim them a little, but they don’t need to be perfect.
• Use a floured fork to press the edges together, all the way around the pop tart. Then prick the dough all over the top – this will allow the steam to vent, to prevent excessive puffing as the dough bakes.
• Place the pan in the refrigerator to chill the unbaked pop tart for 30 minutes.

Baking

• Preheat the oven to 375 F, and position a rack in the center of the oven.
• Bake the chilled pop tart for about 35 minutes, until the dough is flaky, golden brown, and fully baked.
• Let the pop tart cool on the pan for 30 minutes before icing.

Baker’s Note: If the pastry puffs up in the oven, you can gently press it down again to deflate it. This may cause the pastry to crack a little, as it did on mine, but this is totally fine, since it will be covered with icing.

Icing

• In a bowl, combine the powdered sugar and meringue powder. Stir in the milk and vanilla extract, until smooth.
• Pour the icing on top of the pop tart, then use a spoon or small offset spatula to spread it out to the edges. The surface of the icing will start to set and crust over pretty quickly, so scatter your sprinkles over the icing before it sets.

Baker’s Note: If you like a lighter drizzle of icing for a less sweet treat, just cut the icing recipe in half and lightly drizzle the icing over the pop tart with a spoon.

Serving

• Cut the pop tart into 10 or more rectangles or squares to serve.
• If you don’t mind the icing being soft and drippy, you can go ahead and cut the pop tarts right away.
• If you wait about an hour, the icing will be much more set on the surface, but will still be a bit soft underneath, as pictured in today’s post.
• However, you can even bake this pop tart in the evening, and leave it overnight for the icing to fully set. After it cools completely, just invert another rimmed baking sheet over the top to lightly cover it. Let it sit at room temperature overnight, then cut and serve the pop tarts in the morning. They’ll be just as flaky and crisp, and the icing will be perfectly set.

Icing Variations

• A Lighter Drizzle. As mentioned above, just cut the icing recipe in half and lightly drizzle it over the pop tart if you like less icing.
• Blueberry Icing. You can add a few teaspoons of freeze dried blueberry powder to the icing to add flavor and the loveliest natural color.
• No Icing. You can just leave the icing off if you just want to enjoy the flavor of the blueberry jam filled pastry. Without the icing, though, the pop tarts won’t be very sweet, so I’d recommend brushing the top layer of dough with egg white and sprinkling it with a few tablespoons of granulated sugar for a crunchy, sparkly finish.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store the leftover pop tarts?

Once they’re completely cooled, store the pop tarts in a single layer in an airtight container at room temperature for up to 3 days.

What sprinkles did you use?

I used this Sprinklefetti Spring Nonpareil Mix and these Pastel Confetti Sprinkles.

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