I am always on the lookout for desserts that are super easy to make but that end up looking pretty and fancy anyway. These strawberry tarts are super easy – you just need to get some pre-made puff pastry and pop strawberries on top. The rest is kind of just a bonus. I made a reduction out of white wine, balsamic vinegar, and honey to go on top, which takes them to the next level. If you haven’t made a reduction before, it is super easy – just cook down the liquid until its syrupy and sweet.
The sprinkle of sugar that goes on top of these just before baking caramelizes onto the puff pastry edges and forms a crackly, sweet subtle crunch that I love. The strawberries soften into tender bites and give up some of their juice to make a sweet sort of sauce. These tarts could also easily be made with another fruit: blackberry, blueberry, raspberry…. The original recipe was with plums, but I thought a strawberry-balsamic mixture would be more fun.
If you’re not into the idea of the balsamic white wine reduction, a simple drizzle of honey would absolutely be as good. I also imagine adding a dollop of freshly whipped cream on these babies would be to die for – I was so mad I didn’t have any available to whip up! I reallllly recommend that whipped cream.
Balsamic White Wine Strawberry Tarts
Adapted from Bon Appetit
1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
1 pint strawberries, washed and sliced thin
2 tablespoons sugar
For balsamic white wine sauce:
1/2 cup white wine (dry or sweet will both be good)
1/8 – 1/4 cup balsamic vinegar (depending on how much of balsamic flavor you want)
1 1/2 tablespoons honey
Preheat your oven to 425°. Cut the puff pastry into six equal sized 4” squares and put them onto on a parchment-lined (or Silpat-lined) baking sheet, and prick all over with a fork so they won’t puff up too much during baking. Spread strawberries over the pastries, leaving space on the edges so that the edge will rise up over the strawberry filling. Sprinkle all of the tarts with sugar.
Bake until edges of pastry are puffed and golden brown, about 20-25 minutes. If some of the juices drip out, that is fine.
While tarts are baking, prepare the sauce reduction: combine white wine, balsamic vinegar, and honey in a medium saute pan. Bring to just a bubbling boil, then reduce heat a bit so the mixture just bubbles a bit. Stir frequently until reduced by half or more (depending on how thick you want the sauce). When sauce reaches desired consistency, remove from heat and set into a pouring vessel.
Remove tarts and drizzle with sauce reduction just before serving.