Now that Friday evening has arrived I just want to relax. Converse with my guys. Drink potent cocktails. Listen to enchanting music. Indulge in tasty eats.
This super boozy springtime tart was my salvation today. I am in love with my cast iron skillet. My belief is that any dish I make in it will be delicious. Take early season berries drunk on whiskey add a heathy dose of brown sugar and balsamic vinegar then wrap them haphazardly in pie crust and my skillet is happy. So is my belly.
the new Mrs. B
- 1 ½ pounds fresh strawberries, tops removed
- ½ cup whiskey
- ¼ cup brown sugar
- 3 tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- 2 tablespoons butter
- 1 prepared piecrust
- 2 tablespoons corn starch
- 1 egg
- Turbinado sugar for garnish
- Cut strawberries into ¼ slices, stem to tip. Place berry slices in a large bowl, set aside.
- Whisk together whiskey, brown sugar, balsamic vinegar and salt. Pour over strawberries, stir to coat berries. Refrigerate 30 minutes.
- Preheat oven to 450 degrees. Generously butter a 12 inch cast iron skillet or line a large baking sheet with parchment paper, set aside.
- Roll piecrust out on a lightly floured surface. Place crust in skillet or on baking sheet.
- Drain berries, reserving liquid. Sprinkle cornstarch over berries, stir to coat. Spoon berries evenly over piecrust, leaving a 1½ -2 inch border. Fold edges of dough up over fruit, crimping areas that overlap.
- Whisk egg with 2 tablespoons water. Brush crust with egg wash.
- Bake 20- 25 minutes until crust is golden brown. Remove and cool 10 minutes.
- While tart bakes heat a small saucepan over medium low heat, add reserved liquid. Simmer until reduced by half. Brush entire tart with syrup and sprinkle with finishing sugar; serve immediately.