Simple Strawberry Tart

Thanks to greenhouses and imports, we are certainly blessed in that we have access to pretty much any fruit, year-round, but there's still something about the locally grown seasonal fruits that are second to none.  

Strawberries are finally in season in the NY/NJ area and baking tarts seems to be my current obsession so simple math led me to bake this strawberry tart.  

This recipe calls for balsamic vinegar, which may not be a conventional ingredient in baking, but don't let that scare you!  When balsamic reduces, it actually becomes a syrupy texture that really brings out the flavors of fruits and other sweets (you can even make a balsamic reduction and drizzle it over vanilla ice cream in place of chocolate syrup!). 

I like my desserts a bit tart (no pun intended) so I let the natural sweetness of the strawberries shine through by adding very little additive sugars.  However, if you like things very sweet, I would add a couple extra tablespoons of honey. 

Like all my other posted recipes, this one is also super quick and easy.  (I made mine between classes :) ... hence the scrubs).  



Simple Strawberry Tart
(borrowed from shewearsmanyhats)

Prep / working time = 10 minutes
Cook time = 25 minutes

Ingredients:

• 1 sheet of frozen puffed pastry (preferably DuFour)

• 16 oz. strawberries (sliced)

• 2 tablespoons of balsamic vinegar 

• 4 tablespoons of honey (add 2 more if you like desserts on the sweeter side)

Instructions:

• defrost pastry dough (as instructed on package) and place on baking sheet lined with parchment paper

• preheat oven to 375F

• roll in the edges of pastry dough

• arrange strawberries on pastry (shingling or overlapping as you go)

• whisk together balsamic vinegar and honey and brush or drizzle over strawberries (there may be some leftover mixture)

• bake for 25 minutes or until edges are puffed and golden brown 
• serve warm and top with vanilla ice cream 

(please excuse the scrubs and slippers :P)