Here in New York City, it seems as if the seasons changed over night – well, probably because they did. Still reminiscing about warm summer days and breezy summer nights, we’re a little reluctant to give up our attachment to this leisurely time of year.
We’ve asked food-lover and fashion blogger Katy of Sugarlaws to help us with making this transition from light and cool delights to the hearty cuisine associated with the colder months. She recommends the Strawberry Balsamic Tart, which she loves as either an appetizer or dessert. Just follow the directions below to make it yourself!
1 puff pastry crust (I used Pepperidge Farm)
1/3 cup strawberry preserves
1 pint strawberries, greens removed, sliced
10 small basil leaves 2 tsp balsamic vinegar
Defrost puff pastry and bake for 15 minutes at 400 degrees in a preheated oven. Microwave the strawberry jam with 1 tsp of water for 30 seconds. When the puff pastry comes out of the oven, brush it with the warm jam, leaving about 1 inch around the edges of the tart. Layer the strawberries over the jam and add basil leaves as desired. Drizzle 2 tsp of balsamic vinegar over the tart, and serve.