Photo: Yunhee Kim; Styling: Karen Shinto
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.
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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