Mini Strawberry Tarts with Balsamic Glaze
Easy to make, and to eat! These delightful strawberry tarts are perfect for any gathering or as a family treat.
A hint of lemon zest and balsamic glaze adds a fresh, irresistible sweetness! Plus make up the berry compote and you can save the rest in sterilised jars.
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Strawberry Tart Recipe
Ingredients
- 2 sheets of ready-rolled puff pastry
- Strawberry compote (recipe below). Top tip: If you don't have time to make the compote, use strawberry jam instead!
- Fresh strawberries, hulled and cut in half
Method
- Preheat oven to 220c degrees.
- Place pastry sheets on a cutting board and, using a cookie cutter, cut out several flower shapes or any shape.
- Line greased muffin tins with pastry.
- Place a dollop of Strawberry compote (recipe below) at the bottom of each pastry cup, then position a halved strawberry on top.
- Bake for 10-12 minutes, or until golden.
- Drizzle with Balsamic glaze and serve.
Strawberry Compote Recipe
Ingredients
- 4 cups hulled strawberries frozen or fresh,
- 1 quartered medium lemon zest & juice, (see step 1)
- ¼ cup white granulated sugar
Method
- Zest the lemon first to get 1 teaspoon of lemon zest (a microplane works best), then juice it to get 2 teaspoons of lemon juice (or 4 teaspoons if not using the vinegar).
- Place all ingredients in a heavy based saucepan over medium heat.
- Heat gently, stirring occasionally while it simmers, for around 15 minutes until the strawberries are quite soft and the juice has thickened slightly.
- At this point, you can scoop out half of the strawberries with a slotted spoon and set them aside while you thicken the syrup for another 3-5 minutes. This is up to your preference and depends on whether you like your compote with chunkier pieces of fruit or with more mushy pieces.
- It’s ready when you run a spoon through, and you can see the bottom of the pan before it covers over again in 1-2 seconds.
- Add back the strawberries and stir them through.
- Allow to cool, then place in an airtight sterilised jar, in the fridge and use within 2 weeks.
Balsamic Glaze/Reduction Recipe
Ingredients
- 2 cups balsamic vinegar
- ½ cup brown sugar
Method
- Gather all ingredients
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
- Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
- Let cool, then pour into a lidded jar. Seal and store in the refrigerator.
