This Jumbo Jam Pop Tart is a nostalgic, oversized version of the classic toaster treat—made entirely from flaky pastry, sweet jam filling, and a simple vanilla icing. Perfect for breakfast, brunch, or a fun dessert, this homemade pop tart is as delicious as it is eye-catching. Plus, sprinkles make everything better!

Ingredients

For the Tart:

• 2 pie crusts (homemade or store-bought)
• 1 cup jam or preserves (your choice of flavor)
• 1 egg, beaten (for egg wash)
• 2 tablespoons flour (for rolling)

For the Icing:

• 1 cup icing sugar
• 2-3 tablespoons milk or cream
• A splash of vanilla extract
• Colored sprinkles, for garnish

How to Make a Jumbo Jam Pop Tart

1. Prepare the Dough:
   
   • If using store-bought pie crust, ensure it is thawed ahead of time.
   • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll Out the Pastry:
   
   • Scatter 2 tablespoons of flour on your work surface.
   • Roll the first piece of dough into a rectangle (12 x 8 inches), turning and flouring as needed to prevent sticking.
   • Transfer the rolled-out dough to the prepared baking sheet.
3. Assemble the Pop Tart:
   
   • Brush the edges of the dough with egg wash to help seal the tart.
   • Spread the jam evenly, leaving a 1-inch border on all sides.
   • Roll out the second piece of dough to the same 12 x 8-inch size.
   • Place it over the jam layer, pressing the edges to seal the filling inside.
   • Use a fork to crimp the edges for a decorative look.
4. Bake the Pop Tart:
   
   • Brush the top of the tart with egg wash.
   • Place on the middle oven rack and bake for 17-20 minutes, or until golden brown.
   • Remove from the oven and let cool completely before adding the icing.
5. Make the Icing:
   
   • In a bowl, whisk together the icing sugar, 2 tablespoons of milk, and vanilla extract until smooth.
   • If needed, add another tablespoon of milk to reach a spreadable consistency.
6. Decorate & Serve:
   
   • Once the pop tart is fully cooled, dollop icing in the center and spread it evenly, leaving a 1-inch border.
   • Scatter colored sprinkles over the top.
   • Slice into pieces and serve!

Tips & Tricks

• Flavor Variations: Use different jams like strawberry, raspberry, apricot, or blueberry for a fun twist!
• Add Texture: Sprinkle the top with crushed freeze-dried fruit for a gourmet look.
• Make Mini Pop Tarts: Instead of one large tart, divide the dough into smaller rectangles and follow the same process.
• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

FAQ

Can I use puff pastry instead of pie dough?
Yes! Puff pastry will make a lighter, flakier pop tart, though baking time may vary slightly.

How do I keep the jam from leaking?
Ensure you leave a 1-inch border and seal the edges well by crimping with a fork. Brushing the edges with egg wash helps create a better seal.

Can I freeze this pop tart?
Yes! Wrap the baked (unfrosted) pop tart tightly and freeze for up to 2 months. Reheat in the oven, then add icing before serving.

And that’s it for this Jumbo Jam Pop Tart! If you make it, tag me on Pinterest or Instagram—I’d love to see your creations! For more fun baked goods, check out my dessert recipes here.

​​Jumbo Jam Pop Tart

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• Author: Andrea Buckett

Ingredients

Units USM

For the Tart 2 pie crusts -see my recipe here (store bought will also work) 1 cup of jam or preserves 1 egg, beaten Flour For the icing 1 cup of icing sugar 2–3 tablespoons of milk or cream A splash of vanilla Coloured sprinkles

Instructions

1. Scatter about 2 tablespoons of flour over your work surface. Place the first piece of dough on the floured surface. Roll the dough into a rectangle about 12 -inches x 8-inches, turning and flouring as needed so it doesn’t stick to the work surface. Transfer the dough onto the prepared baking sheet.Brush the perimeter of the dough with egg wash.

2. Dollop the jam on to the centre of the dough and spread it out evenly to within 1-inch of the edge of all sides of the rectangle.

3. Roll out the second piece of dough as in step one. Place the second piece of dough on top of the jam. Gently press down on all the outside edges of the dough to seal the jam inside. Use a fork around the edge to create a crimped look.

4. Brush the top of the tart with egg wash.

5. Place it on the middle rack in the oven and bake for 17-20 minutes until golden brown.

6. Remove the tart from the oven and let it cool completely.

7. For the icing, whisk together the icing sugar and 2 tablespoons of milk and vanilla extract. Whisk until smooth. The consistency should be loose and spreadable. If needed, whisk in the final tablespoon of milk until you have a smooth spreadable consistency.

8. Once the tart is cool, dollop some of the icing in the centre of the tart. Spread it out evenly over the top, leaving a 1-inch border. Scatter sprinkles over the top of the tart. Cut into pieces and serve.