Photo: Yunhee Kim; Styling: Karen Shinto
YieldsServes 12Total Time6 hrs 15 mins
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
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
2

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

Step 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.

Step 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.

Step 5
5

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

Step 6
6

More pie tips:

Step 7
7

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

Step 8
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
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.

Ingredients

 3 cups vanilla frozen yogurt, softened until easily spoonable
 3/4 cup best-quality strawberry preserves (preferably whole berries)
 1/4 cup balsamic vinegar
 2 tablespoons sugar
  About 1 1/2 cups fresh strawberries, halved and/or quartered (leave small ones whole)

Directions

Step 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 375°.

Step 2
2

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

Step 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.

Step 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.

Step 5
5

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

Step 6
6

More pie tips:

Step 7
7

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

Step 8
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
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.

Strawberry Frozen Yogurt Pie with Balsamic Syrup