Giant Frosted Funfetti Pop Tart
A giant frosted Funfetti pop tart made with a flaky pastry crust filled with blueberry jam, then covered with sweet vanilla icing and colorful sprinkles.
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Equipment
- Half Sheet Baking Pan
- Parchment Paper
- Rolling Pin
- Pastry Cutter
Ingredients
Pastry Crust
- 1 recipe All Butter Pie Dough, plus extra flour for rolling the dough out
Filling
- ⅔ cup blueberry jam
Icing
- 1 ½ cups powdered sugar
- 1 tbsp meringue powder
- 3 tbsp whole milk
- ¾ tsp vanilla extract
- sprinkles
Instructions
Pastry Crust
- Prepare the pie dough as instructed. Fold or shape the dough into a square 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 9x15 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 9x15 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. 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.
- Let the pop tart cool on the pan for 30 minutes before 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.
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