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Balsamic Strawberry Tart with Olive Oil




Source of Recipe


Unknown


Recipe Introduction


Makes 1 8 to 9-inch tart



List of Ingredients




Balsamic Strawberry Filling
2 tablespoons butter
3/4 cup sugar
1/4 cup balsamic vinegar
3/4 to 1 pound strawberries, halved, sliced, or diced
lemon zest (optional)
cornstarch slurry (optional)

Olive Oil Press-In Tart Dough
1 1/4 cups all-purpose flour
1 tablespoon sugar (white or brown)
1/2 teaspoon salt
6 tablespoons extra virgin olive oil
3 tablespoons ice water

Recipe



Balsamic Strawberry Filling
In a pan/skillet, heat butter and add the sugar and balsamic vinegar. Cook for a few minutes until slightly thickened and reduced. Add the strawberries and lemon zest (if using) and cook until strawberries are cooked through.

If you wish, add cornstarch slurry to thicken the filling and help it set. (Cornstarch slurry = cornstarch dissolved in cold water.)

While the filling is hot, add the cornstarch slurry, stirring, until mixture has thickened.

Olive Oil Press-In Tart Dough
Process the flour, sugar and salt together in a food processor until combined. Drizzle the oil over the flour mixture and pulse until the mixture resembles coarse sand, about 12 pulses.

Add 2 tablespoons of the ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn't clump, add the remaining tablespoon water and pulse to incorporate, about 4 pulses. Press the dough into a 9=inch tart pan.

Making the tart
Preheat oven to 350 F.

If dough is soft from working into the tart pan, place in refrigerator or freezer to firm up. Cover tart shell with parchment paper and add baking weights. Bake until crust is lightly golden. Let cool.

Pour in the balsamic strawberry filling into the tart shell and refrigerate to set. Top with whipped cream, if desired.