Everything’s bigger in Texas… Go BIG or go home… I could keep going with these phrases all day! This GIANT Pop-Tart is the perfect thing to bake on any weekend or otherwise lazy morning. It’s big. It’s beautiful. It’s literally one of the best things to wake up to, and while we’re here in the thick of summer my oven can ONLY be used early in the morning.
So. Here we are.
It’s early on a Sunday morning and I’m up making the biggest Pop-Tart my kitchen has ever seen.
Being as the ingredient list for this Pop-Tart is pretty small, there’s not all too many things that can be done to lighten it up or make it more healthy. The few things I did do was to use a local from-scratch whole wheat dough. I also used an all natural strawberry preserve and swapped out the confectioners’ sugar with a sugar substitute.
Okay, so I guess that is a pretty good list of changes after all. Surprisingly, this Pop-Tart is pretty simple and easy to make too. Like I said, it’s a really good ‘lazy morning’ sort of breakfast or brunch.
While it still remains unclear what exactly is used as the sweet crunchy bits on top of most pop tarts, I decided to opt for crushed rainbow sprinkles this time around. It’s the same idea that I pulled from my Pop-Tart cobbler.
TheSkinnyFork.com The biggest and bestest pop-tart you've ever seen, made, or tasted! That's right, this is a much larger version of a strawberry pop-tart. Perfect for lazy weekend breakfast! Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 4 • Serving Size: 1/4th • Calories: 343 • Fat: 15 g • Saturated Fat: 4 g • Carb: 73 g • Fiber: 2 g • Protein: 3 g • Sugar: 19 g • Sodium: 252 mg
Tart:
• 7 Oz. Refrigerated Pie Dough
• 5 Oz. Strawberry Jam or Preserves
• 1/2 Tbsp. Cornstarch
• 1/2 Tbsp. Water
Icing & Garnish:
• 1/2 C. Powdered Sugar Substitute
• 1/2 Tbsp. Reduced Fat Milk
• 1/2 Tsp. Vanilla Extract
• 1/2 Tbsp. Crushed Rainbow Sprinkles
Directions:
Mix together the 1/2 Tbsp. cornstarch and 1/2 Tbsp. water together in a small bowl and set aside.
Place the 5 oz. jam into a small pot over medium heat to warm.
Whisk the cornstarch slurry into the jam and continue to heat to a boil then remove from the heat and set aside too cool.
While the jam is cooling, roll the dough out to be about 8 1/2”x11”. Cut it down and into two equal rectangles.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking sheet.
Carefully transfer one of the dough rectangles onto the prepared baking sheet and spoon the jam out into the middle, leaving about 1/2” around the edge.
Gently place the second dough rectangle over the jam and crimp the edges all the way around to seal the jam inside the dough.
Place the baking sheet into the oven to bake for about 20-25 minutes or until the edges are browning.
Once done, remove from the oven and allow the pastry too cool.
While the pop-tart is cooling, whisk together the 1/2 C. powdered sugar substitute, 1/2 Tbsp. milk, and 1/2 Tsp. vanilla.
When the pop-tart is cool, spread the frosting over the top and garnish with sprinkles.
Divide evenly in 4 pieces and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
