The Emergency Gigantic Pop Tart

by Barry Lewis


2 blocks shortcrust pastry, thawed slightly for 5 minutes or a store bought one!)

½ jar strawberry jam / other flavour if you wish, stirred to loosen

1 egg, beaten (optional)

150g icing sugar

50ml milk

2tbsp hundreds and thousands / sprinkles

2tsp vanilla extract

Ever been in the situation where you want to make a gigantic pop tart in a hurry? Perhaps you have lots of people over for breakfast, want to make an alternative Birthday cake for a pop tart lover, well this is how you do it with a handful of ingredients in a flash…. yep, the emergency giant pop tart, using tins that you should have in the house. If you are gonna make a homemade pop tart, make it 12 times bigger, sharing is caring.

How to make a giant strawberry pop tart in a hurry

First up make sure your shortcrust pastry dough (which should be stored in the fridge) is out and has been at room temperature to help make rolling easier. Pre-heat the oven to the package instruction on the pastry.

Line a large 20x30cm baking tray with a silpat / baking parchment and roll out the dough on your worktop (adding flour if you need to prevent it sticking)… roll it out to ¼ inch thick and the size of the tray. Place it into the prepared baking tray. Roll up any excess dough, wrap and chill in the fridge for smaller ones.

Get the jam and give it a bit of a stir in the jar to help it more spreadable, dollop it in the centre of the pastry and push it out evenly to the sides of the pastry, leaving a 1 inch border all the way around.

Use the beaten egg to brush the border you have left using a pastry brush. Roll out the 2nd piece of pastry dough and cut it to the same size as the first pastry rectangle. Gently lift onto the jam covered base and crimp with a fork all the way around to seal the edges together.

Egg wash the pastry, prick it with a fork on the top a few times to let steam escape, then bake until golden brown all over. Allow to cool on a wire rack.

Whilst it’s cooling make the icing, mix together the icing sugar, vanilla and half the milk, stir it until all the milk is absorbed, slowly add more milk until you get a smooth, yet thick consistency like glue, you may not use all the milk, but if you do and it’s too runny, add more icing sugar.

Top this on the cooked giant pop tart once it’s cooled and finish with a good sprinkle of hundreds and thousands all over. Perfect for a big breakfast sharing option or as mentioned before, if you know someone who is crazy for pop tarts, this could just make their birthday and is ready in a flash!

Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s still a little warm!) and top with sprinkles! Use a sharp, thin knife to cut into 8 equal size pieces. Enjoy!

You could push this more by making your own homemade jam or shortcrust pastry which will make it taste fresher, but take around 30 minutes longer.