Popular
Latest From the Show
Giant Pop Tart
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 puff pastry sheets, frozen
- Flour, for dusting
- 1 cup strawberry jam
- 1 egg
- 1 cup confectioners' sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- Rainbow sprinkles sugar, or sanding, for topping
Yield
Serves: 8
Preparation
Preheat oven to 400˚F.
Place 1 sheet puff pastry on a floured work surface and roll out slightly to even the thickness; trim to a 10-by-13-inch rectangle. Transfer to a baking sheet lined with parchment paper. Using a fork, poke the puff pastry all over; this prevents it from rising too much during baking.
Spread jam into an even layer on the puff pastry, leaving a ½-inch border. Crack the egg into a small bowl with a tablespoon of water and whisk with a fork. Using a pastry brush, brush the puff pastry border with the egg wash. Place the second layer of puff pastry on top of the first one and, using a fork, pierce the edges together to seal.
Using a knife, poke a few holes in the top so it can vent. Using the rest of the egg wash, paint the top of the tart.
Bake 25 minutes. Remove from oven and let cool.
In a small bowl, whisk confectioners’ sugar with heavy cream and salt until smooth. Pour the glaze over the cool tart and scatter the sprinkles on top.