This easy Jamie Oliver Strawberry & Balsamic Tart is a simple yet delicious dessert with a crisp shortcrust pastry and juicy, balsamic-kissed strawberries. The tart is baked until golden and served warm with cream or ice cream. Perfect for using ripe strawberries, it’s a fuss-free treat that looks impressive but comes together quickly!
Ingredients Needed
- ½ x 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 Strawberry & Balsamic Tart
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Roll out the pastry: Lightly dust a large sheet of greaseproof paper with flour and roll out the pastry into a rough oval shape, just under ½cm (¼ inch) thick. Lift the pastry (on the paper) onto a shallow baking tray.
- Prepare the strawberries: Twist off the stalks, leaving them whole. Toss with balsamic vinegar, caster sugar (superfine sugar), and cornflour (cornstarch).
- Assemble the tart: Scatter the ground almonds (almond meal) across the center of the pastry, then pile the dressed strawberries on top, including the juices.
- Fold the pastry: Use your hands to bring the edges of the pastry up around the strawberries, ensuring the fruit is contained.
- Brush and bake: Beat the egg and brush it over the exposed pastry. Bake on the bottom shelf of the oven for 25 minutes, or until golden and crisp.
- Serve: Enjoy warm with ice cream, cream, tinned custard, or crème fraîche, spooning over any strawberry juices from the tray.
Recipe Tips
- Use ripe strawberries: Sweet, juicy strawberries give the best flavor. If they’re slightly tart, add an extra spoonful of sugar.
- Chill the pastry: Keep the pastry cold before rolling to prevent it from shrinking in the oven.
- Don’t skip the almonds: They soak up extra juices, keeping the pastry crisp instead of soggy.
- Fold the edges tightly: Make sure the pastry hugs the strawberries well so the juices don’t leak out.
- Bake on the bottom shelf: This helps the pastry cook evenly and turn golden without a soggy base.
How To Store Leftovers?
Let the tart cool to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy chilled or at room temperature.
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
Jamie Oliver Strawberry & Balsamic Tart
Description
This easy Jamie Oliver Strawberry & Balsamic Tart is a simple yet delicious dessert with a crisp shortcrust pastry and juicy, balsamic-kissed strawberries. The tart is baked until golden and served warm with cream or ice cream. Perfect for using ripe strawberries, it’s a fuss-free treat that looks impressive but comes together quickly!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Roll out the pastry: Lightly dust a large sheet of greaseproof paper with flour and roll out the pastry into a rough oval shape, just under ½cm (¼ inch) thick. Lift the pastry (on the paper) onto a shallow baking tray.
- Prepare the strawberries: Twist off the stalks, leaving them whole. Toss with balsamic vinegar, caster sugar (superfine sugar), and cornflour (cornstarch).
- Assemble the tart: Scatter the ground almonds (almond meal) across the center of the pastry, then pile the dressed strawberries on top, including the juices.
- Fold the pastry: Use your hands to bring the edges of the pastry up around the strawberries, ensuring the fruit is contained.
- Brush and bake: Beat the egg and brush it over the exposed pastry. Bake on the bottom shelf of the oven for 25 minutes, or until golden and crisp.
- Serve: Enjoy warm with ice cream, cream, tinned custard, or crème fraîche, spooning over any strawberry juices from the tray.
Notes
- Use ripe strawberries: Sweet, juicy strawberries give the best flavor. If they’re slightly tart, add an extra spoonful of sugar.
- Chill the pastry: Keep the pastry cold before rolling to prevent it from shrinking in the oven.
- Don’t skip the almonds: They soak up extra juices, keeping the pastry crisp instead of soggy.
- Fold the edges tightly: Make sure the pastry hugs the strawberries well so the juices don’t leak out.
- Bake on the bottom shelf: This helps the pastry cook evenly and turn golden without a soggy base.
Jamie Oliver Strawberry & Balsamic Tart