Rustic Balsamic Strawberry Summer Tart

There’s something truly magical about roasting strawberries—especially when wrapped in a buttery, golden crust. This rustic summer tart transforms simple ingredients into a show-stopping dessert that bursts with vibrant flavor. A hint of aged balsamic vinegar adds an unexpected tang that balances the sweetness of the berries beautifully.

Perfect for a warm-weather gathering or a charming dessert to impress your guests, this strawberry tart is delightfully simple to prepare yet feels incredibly special. And with its rustic look, you don’t need to be a perfectionist to make it look—and taste—amazing.

Ingredients for Rustic Balsamic Strawberry Summer Tart

For the Crust

• 1 cup flour (120 grams)

• 1 teaspoon sugar (4 grams)

• 1/4 teaspoon baking powder (1 gram)

• 1/4 teaspoon salt (1 gram)

• 4 tablespoons unsalted butter, cold and cut into 1/2 inch (1.3 centimeter) cubes (56 grams)

• 3 tablespoons sour cream (45 milliliters)

For the Strawberry Filling

• 2 cups fresh strawberries, sliced (300 grams)

• 1/4 cup sugar (50 grams)

• 2 teaspoons aged balsamic vinegar (or substitute fresh lemon juice) (10 milliliters)

• 1/2 teaspoon cornstarch (1 gram)

• Pinch of salt

• 1 egg white, lightly beaten

• 1–2 teaspoons unsalted butter for dotting tart (5–10 grams)

• Sugar for dusting (optional, to taste)

How to Make Rustic Balsamic Strawberry Summer Tart

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. To make the crust, combine the flour, sugar, baking powder, and salt in a food processor. Pulse a few times until evenly mixed. Add in the cold butter and pulse again until the mixture resembles coarse crumbs. Chill the processor bowl with the mixture in the fridge for 15 minutes.

3. Once chilled, return the bowl to the processor, add the sour cream, and pulse until the dough forms a coarse, sandy texture. It may gather into a ball naturally. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Meanwhile, in a medium bowl, mix the sliced strawberries with sugar, balsamic vinegar, cornstarch, and a pinch of salt. Gently stir to coat the berries evenly and set aside.

5. Unwrap the chilled dough and place it between two sheets of plastic wrap. Roll it out into an 8 inch (20 centimeter) circle for a small tart or a 12 inch (30 centimeter) circle for a larger version. Transfer the rolled dough to a parchment-lined or silpat-lined baking sheet. Spoon the strawberry mixture into the center, avoiding too much of the excess juice. Leave a border of uncovered dough around the edges.

6. Fold the edges of the dough over the filling, overlapping and gently pinching to seal. Brush the crust edges with the beaten egg white. Dot the surface of the strawberries with a few small bits of butter, and lightly sprinkle sugar over the entire tart.

7. Bake in the preheated oven for approximately 40 minutes or until the crust is golden brown and the filling is bubbling.

This roasted strawberry tart is proof that simple ingredients can lead to extraordinary results. The balance of sweet berries, tangy balsamic, and a flaky, golden crust creates a flavor profile that’s both comforting and sophisticated. It’s the kind of dessert you’ll crave again and again—especially when strawberries are in season.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and watch it disappear. Whether for a dinner party or a solo summer treat, this tart is sure to steal the show. 🍓✨