Giant Toaster Pastry

by Grant Melton 3:00 AM, April 5, 2018

Aired April 5, 2018

Serves 8

2 frozen puff pastry sheets
Flour, for dusting
1 cup strawberry jam
1 egg
1 cup confectioners’ sugar
3 tablespoons heavy cream
¼ teaspoon salt
Rainbow sprinkles or sanding sugar, for topping


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.


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