Simple and Fresh Strawberry Tart
Equipment
- Pastry brush
- Large baking sheet
- Parchment paper
Ingredients
- 1 sheet puff pastry, thawed and rolled out to 12 x 12 inches
- 16 ounces fresh strawberries, rinsed and sliced lengthwise into 1/4-1/3 inch thick slices
- 2 tbsp strawberry preserves
- 1 tbsp granulated sugar
- 1/4 cup apricot preserves, warmed up
- whipped cream (optional)
Instructions
- Preheat the oven to 400 degrees F, 200 degrees C.
- On a large piece of parchment paper, roll out the puff pastry to 12 x 12 inches.
- Transfer the parchment paper with the pastry to a large baking sheet.
- Lightly score the puff pastry 1 inch from the edge on all 4 sides. Be careful not to cut all the way through the pastry.
- Fold the edges of the pastry up to the score line.
- Spread a thin layer of strawberry preserves on the puff pastry.
- Slice the strawberries lengthwise into 1/4-1/3 inch slices. Arrange the slices on the puff pastry on top of the strawberry preserves. You can overlap the strawberries or lay them flat.
- Sprinkle granulated sugar over the top of the strawberries.
- Bake the tart in a 400 degree oven for 18-22 minutes, until the edges are puffed and golden brown.
- Remove from oven and cool on a cooling rack for 10 minutes.Heat up the apricot preserves just until warm and easy to spread. With a pastry brush, apply a thin layer of the apricot preserves to the top of the pastry and dab onto the strawberries just to give them a beautiful shine.
- Cut into 6 or 9 squares. A pizza cutter works well with cutting. Serve when cool with a dollop of whipped cream (if desired).
Notes
You can drizzle a balsamic vinegar reduction on the tart for an extra pop of flavor!
In a saucepan, combine 1/2 cup balsamic vinegar and 2 tbsp honey or brown sugar. Heat it up over medium heat and simmer until reduced by half, about 8-10 minutes. It will thicken as it cools. Cool it completely and drizzle over the tart (and even better, drizzle over ice cream ON the tart!). :)