Strawberry Tart

Strawberry Tart

This Strawberry Tart had been hanging around in the back of my mind for a while, so a few weeks ago I thought I’d see if it would work. Plus with a little too much puff pastry in the freezer that has accumulated from the holidays, it was the perfect excuse to give it a go. The pastry was thawed, the edges turned up, and sliced strawberries were spread across the pastry.

 

Strawberry Tart

 

Then it was brushed with a simple combination of balsamic vinegar and honey.

Honestly, it couldn’t have been easier.

 

Strawberry Tart

 

Once baked, it didn’t make it to the table. My family ate it straight from the counter that night.

 

Strawberry Tart

 

So good. So very easy. So we’ll be making it again, and again. You should try it too, and see for yourself.

 

Strawberry Tart

1.0 from 1 reviews
Strawberry Tart
 
Prep time
Cook time
Total time
 
A simple and delightful strawberry tart.
Author:
Recipe type: Dessert
Serves: Makes 6-8 servings.
Ingredients
  • 1sheet of puff pastry, approximately 12x12" (I don't make puff pastry from scratch, so I used a Pepperidge Farm Puff Pastry Sheet.)
  • 16 ounces, weight strawberries, sliced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons honey
Instructions
  1. Preheat oven to 375°F.
  2. Lay puff pastry on parchment lined baking sheet. Turn up edges all the way around.
  3. Spread sliced strawberry evenly across puff pastry.
  4. Whisk together balsamic vinegar and honey. Brush tops of of strawberries with mixture. You will probably have a little extra balsamic vinegar/honey leftover.
  5. Bake at 375°F for about 25 minutes* or until pastry is slightly browned.
  6. Serve while still warm. Top with favorite whipped topping.
Notes
*Depending on your oven, puff pastry used, and juiciness of berries, you may need to slightly increase oven temperature and/or cook times to allow puff pastry to cook thoroughly. Watch carefully to avoid burning puff pastry edges. You may need to cover puff pastry edge with aluminum foil to prevent burning. I would begin by increasing oven temperature to 400°F and/or increasing cook times in 5-10 minute increments, while keeping a watchful eye, until done.

 

Comments

  1. 4

    says

    LOVE THIS! As someone who recently purchased not one, but TWO flats of fresh strawberries from the local produce market, I’m going to have to make this sometime soon because it sounds delightful. And because basically any baked good with strawberries sounds like a perfect thing these days. Thanks for sharing!

  2. 7

    Marly says

    Looks amazing! And since it has strawberries….can’t we say healthy too??

  3. 8

    says

    I love making tarts out of puff pastries – makes life so much easier, and I always have them on hand! I’ll have to make this at my next brunch get-together. My friends are going to be so impressed!

  4. 14

    says

    The short list of ingredients makes this a very attractive recipe and I LOVE that you don’t add a gallon of sugar. This looks like the perfect amount of sweet with a wonderful flaky crust. Perfect!

  5. 16

    AliciaC says

    Oh yum! I think this is going with my plans for Memorial Day! Yum yum yum!!!

  6. 20

    wakanetwork says

    Heavenly dessert for me. This looks amazing! Great sweet treat for the party this weekend

  7. 21

    says

    I’ve had strawberries in my fridge a lot lately. I just keep finding more and more fantastic reasons to buy them!! You’ve given me another reason. I’m sure my family would flip for this dessert.

  8. 22

    says

    I’m kinda on a fruit kick- and this looks amazing. I can’t wait to try this out. YUM! Plus I’m all about easy! Thanks for sharing.

  9. 28

    says

    I have seriously been staring down a box of puff pastry in my freezer, wondering what to do with it. This would be perfect!!

  10. 32

    says

    I’ve got a big container of strawberries in my fridge just waiting for something fabulous to happen to them! I think this may be it!!

  11. 33

    Meghan says

    Do you think I can add rhubarb to this? A friend gave a bunch & I have no idea what to do with it!

  12. 34

    says

    I make a strawberry tart each spring (who am I kidding; we have a couple when strawberries are in season) but I don’t cook the berries. This looks delish…I’ll have to give it a try. Or two. :)

  13. 35

    Ali says

    What a delicious treat. I made it for a BBQ & it was such a refreshing end to the meal. My only problem was that the area below the tart was a bit doughy. This was my first time using puffed pastry, any clues you could give me to prevent the doughiness?

    • 36

      says

      Hey Ali!

      I’ve added notes to the recipe. I hope that they help. I’m looking forward to fresh strawberries this spring for this!

  14. 37

    says

    too good. too easy. too pretty. love it.
    this is going to my to-make list this weekend.
    thanks for sharing. first time here via pinterest.

  15. 38

    Felix says

    Loved the idea…but what a flop!
    The puff pastry remained uncooked under that mound of strawberries and the juice from the strawberries did not evaporate enough so it was a total mess.
    Wish to let you know that I am an experienced cook and the recipe taunted me but the results were dismaying to say the least. It ended up in the garbage can. Sorry girls!

    • 39

      says

      Hey Felix!

      I’m so sorry you had trouble with the recipe. It has been one that my daughter has requested multiple times since I first made it. Truly scrumptious! I’ve added notes on the recipe above to account for possible extra cook time or increases in oven temperature. I do hope you’ll try it again, as it is an easy and satisfying treat.

      Thanks for you feedback!

      • 40

        Lesia says

        Could you cook the crust a little while before putting the strawberries on? Seems that would help some!!

  16. 41

    says

    Can I please sip the leftover honey/balsamic mixture? Pretty please? I’m begging! (Oh, and can I eat the whole tart by myself since it’s healthy and has fruit on it?) This is just GORGEOUS!

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