Jamie Oliver Strawberry & Balsamic Tart

Sweet, tangy, and stunningly simple, this Jamie Oliver Strawberry & Balsamic Tart is a dessert that hits all the right notes. It pairs juicy strawberries with a splash of rich balsamic vinegar, all wrapped in a golden, flaky pastry. I was surprised by how little effort it took to make something that looks so elegant and tastes like summer on a plate. (inspired by Jamie Oliver)

Ingredients Needed

For the Tart:

• ½ portion of reliable sweet shortcrust pastry
• 500g / 1lb 2oz ripe strawberries
• 2 tbsp thick balsamic vinegar
• 4 tbsp caster sugar / superfine sugar
• 2 tbsp cornflour / cornstarch
• 4 tbsp ground almonds / almond meal
• 1 free-range egg

How To Make Jamie Oliver Strawberry & Balsamic Tart

• Preheat Your Oven: Start by heating the oven to 200°C/400°F/gas 6. This ensures it’s nice and hot for crisping up that pastry base.
• Roll Out the Pastry: Lightly flour a large sheet of greaseproof paper and roll out your pastry into a rough oval, just under ½cm thick. Transfer it on the paper to a shallow baking tray.
• Dress the Strawberries: Remove the stalks from the strawberries but keep them whole. Toss them in a bowl with balsamic vinegar, caster sugar, and cornflour until evenly coated. The mixture should be glossy and juicy.
• Build the Tart: Sprinkle the ground almonds in the center of the pastry to help absorb the fruit’s juices. Pile the dressed strawberries on top, juices and all, spreading them into a gentle mound.
• Fold and Brush: Fold up the pastry edges with your hands, cradling the fruit and leaving the center exposed. Beat the egg and brush it over the folded pastry to give it a lovely golden finish.
• Bake: Place the tray on the bottom shelf of your oven and bake for 25 minutes or until the tart is crisp and golden.
• Serve: Serve the tart warm with a scoop of vanilla ice cream, a dollop of crème fraîche, or a generous spoonful of custard. Don’t forget to drizzle over any leftover strawberry syrup from the tray—it’s pure gold!

Why I Love This Recipe

This tart is everything I want in a quick dessert: minimal effort, maximum impact. I made it for a casual dinner with friends and it stole the show. The balsamic vinegar might sound fancy, but it deepens the strawberry flavor in the most delicious way.

Recipe Tips

• Use the ripest strawberries you can find—this recipe is all about their natural sweetness.
• Keep the pastry chilled before baking so it holds its shape and doesn’t shrink.
• Don’t skip the ground almonds—they’re key to avoiding soggy bottoms!
• Shape the pastry tightly around the fruit to keep all the juices inside.
• Bake on the bottom oven shelf for that perfect crispy base.

How To Store Leftovers?

• Let it Cool: Let the tart cool to room temperature before storing.
• Fridge Storage: Place in an airtight container and refrigerate for up to 3 days. It tastes great cold, but you can bring it to room temperature before serving.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen strawberries?
  Fresh is best, but if using frozen, thaw and drain them first to reduce extra liquid.
• What if I don’t have balsamic vinegar?
  You can skip it, but it really enhances the flavor. A splash of lemon juice is a decent fallback.
• Can I make the tart in advance?
  Yes! Bake it the day before and store it in the fridge. Reheat gently or serve at room temp.
• What other fruits could I use?
  Blueberries, raspberries, or sliced plums work beautifully with the same method.
• Can I freeze this tart?
  Not recommended—the fruit filling can get watery and the pastry loses its crispness.

Nutrition Facts

Serving Size: 1 slice (1/6 of tart)

• Calories: 459
• Total Fat: 22.9g
• Saturated Fat: 11.8g
• Total Carbohydrate: 59.1g
• Dietary Fiber: 4.5g
• Sugars: 27g
• Protein: 7.9g

Try More Jamie Oliver Recipes:

• Jamie Oliver Tinned Fruit Granitas
• Jamie Oliver Traybaked Pear & Ginger Tarte Tatin
• Jamie Oliver Zesty Puff Pastry Swirls
• Jamie Oliver Vegan Apple Crumble