Description
This large format Pop-Tart is the best thing since … Pop-Tarts! Strawberry jam is sandwiched between two pieces of shortbread. The whole thing is glazed and sprinkled with crushed freeze-dried strawberries.
Ingredients
- 2 cups All-purpose Flour, Plus More For Rolling
- 1-⅓ cup Confectioners Sugar, Divided
- ½ teaspoons Kosher Salt
- ½ cups Unsalted Butter, Room Temperature
- 1 Large Egg
- ½ teaspoons Pure Vanilla Extract
- ½ teaspoons Fresh Lemon Juice
- ½ cups Strawberry Jam
- Crushed Freeze-dried Strawberries, For Sprinkling
Preparation
To make the dough, place flour, 1/3 cup confectioners’ sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to combine. Add butter and egg, mix on low speed until dough begins to clump together. Transfer to a floured piece of parchment paper. Dust lightly with more flour and top with a second piece of parchment.
Roll dough into an approximate 9-by-16-inch rectangle. Remove top layer of parchment. Cut dough crosswise into two 8-by-9-inch pieces and separate slightly. Transfer dough, with parchment, to a baking sheet. Prick all over with the tines of a fork. Freeze 10 minutes.
Preheat oven to 350°F. Bake until just set and lightly browned around the edges, 15 to 18 minutes. Let cool completely on pan.
For the icing, in a small bowl, whisk remaining 1 cup confectioners’ sugar, lemon juice, and 1 tablespoon water until smooth. If icing is too thick, add more water, 1 tablespoon at a time, until thin but spreadable.
Spread jam evenly over one half of dough; place other half on top. Drizzle with icing and sprinkle with freeze-dried strawberries. Let stand until icing sets, about 30 minutes. Cut into squares and serve.
