Strawberry Frozen Yogurt Pie With Balsamic Syrup

1. 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 375u00b0.

2. 2

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

3. 3

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

4. 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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.