Strawberry Tart
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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.
Then it was brushed with a simple combination of balsamic vinegar and honey.
Honestly, it couldn’t have been easier.
Once baked, it didn’t make it to the table. My family ate it straight from the counter that night.
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 Recipe
Strawberry Tart
A simple and delightful strawberry tart.
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
- Preheat oven to 375-degrees F.
- Lay puff pastry on parchment lined baking sheet. Turn up edges all the way around.
- Spread sliced strawberry evenly across puff pastry.
- Whisk together balsamic vinegar and honey. Brush tops of of strawberries with mixture. You will probably have a little extra balsamic vinegar/honey leftover.
- Bake at 375-degrees F for about 25 minutes* or until pastry is slightly browned.
- Serve while still warm. Top with favorite whipped topping.
Notes
*Depending on your oven, the puff pastry used, and the 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-degrees F and/or increasing cook times in 5-10 minute increments, while keeping a watchful eye, until done.
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.
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.
You can never have enough strawberry in your life… Swoon
I love strawberries and balsamic vinegar together – it’s such a great flavor combination! I especially love it as an appetizer…
I love that this is so, so, so easy! Saving it to try for my next springtime party. Perfect recipe, Amy!
How gorgeous is this? It looks like the perfect Mother’s Day treat. I think it is even easy enough for my boys to pull it off!
Love the addition of balsamic, and your photography is stunning…as always
I have seriously been staring down a box of puff pastry in my freezer, wondering what to do with it. This would be perfect!!
Oh, this is so simple and perfect. It would be beautiful for Mother’s Day, don’t you think?
Gorgeous tart!
Oh now that’s purty! 😀
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!!
Do you think I can add rhubarb to this? A friend gave a bunch & I have no idea what to do with it!
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. 🙂
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?
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!
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.
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!
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!
Could you cook the crust a little while before putting the strawberries on? Seems that would help some!!
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!
Fresh out of the oven. I followed your directions exactly. Absolutely, positively delicious. I do not like sweet desserts,,,,this is perfect. Thanks for sharing!
oh no… i had the same result as Felix- uncooked pastry and swimming in juice.
Sorry to hear that you had trouble. As I mentioned in the recipe 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-degrees F and/or increasing cook times in 5-10 minute increments, while keeping a watchful eye, until done.