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Total Time
6 Hours 15 Mins
Yield
Serves 12
Photo: Yunhee Kim; Styling: Karen Shinto

How to Make It

Step 1

Press cold pastry over bottom and up sides of a 9-in. tart pan with a removable rim and trim edges even with top of pan. Chill 30 minutes. Meanwhile, preheat oven to 375°.

Step 2

Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.

Step 3

Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on a plate, and freeze at least 5 hours.

Step 4

Simmer balsamic vinegar, sugar, and 1 tbsp. water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.

Step 5

Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.

Step 6

More pie tips:

Step 7

Let the pie soften for 5 minutes at room temp to make slicing easier.

Step 8

If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Step 9

Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Make the syrup and top the pie just before serving.

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