Preserves and jams are great to use in ice cream, because their high sugar content keeps the fruit from freezing rock-hard. You can use any preserves you like here, from orange marmalade to blueberry—but the balsamic syrup goes best with strawberry.

This Story Originally Appeared On sunset.com

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Credit: Yunhee Kim; Styling: Karen Shinto

Recipe Summary

total:
6 hrs 15 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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

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

  • 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.

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

  • More pie tips:

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

  • 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.

  • 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.

Nutrition Facts

234 calories; calories from fat 37%; protein 2.5g; fat 9.7g; saturated fat 5.8g; carbohydrates 35g; fiber 0.7g; sodium 69mg; cholesterol 43mg.
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