Giant Strawberry Poptart Jam Tart

2 ½ c all purpose flour
1 T granulated sugar
1 t kosher salt
1 ⅓ c cold unsalted butter, cut into small pieces
6-8 T ice cold water
1 ½ c + 1 T strawberry jam, divided
1 egg, beaten
1-2 T heavy cream
1 t vanilla bean paste or extract
1 c confectioners’ sugar, sifted
Pink food coloring (optional)
Multi-colored sprinkles (optional)

Add flour, sugar, and salt to the bowl of a food processor. Pulse to mix. Add butter and pulse until the mixture resembles coarse meal with a few larger pieces still in there. Don’t over process. Add 5 tablespoons of water and pulse to combine. Continue adding water one teaspoon at a time and pulsing, until the dough comes together. Turn out onto a lightly floured work surface and form into a rectangle. Divide in half.

Roll one rectangle between 2 sheets of lightly floured parchment paper, to 12x10” about ¼” thick. Slice onto a baking sheet. Do the same with the second rectangle. Slide it on top of the first and refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees.

Remove dough from the refrigerator. Spread jam evenly on the bottom sheet of dough, leaving a ½ “ border all around. Remove parchment from the second rectangle of dough and place it on top of the jam. Fold edges in and press to seal with the tines of a fork. Poke holes over the surface of the tart with the fork. Brush with the beaten egg and refrigerate 30 minutes, or freeze for 10. Bake until golden and jam is bubbling through the holes, 40-45 minutes. Let cool.

Whisk together 1 tablespoon of cream, vanilla, confectioners’ sugar, and 1 tablespoon of strawberry jam. If too thick, add more cream. If you’d like it more pink, add a tiny drop of food coloring and whisk. Spoon glaze over the cooled tart and spread almost to edges. Top with sprinkles if desired