I made a strawberry bourbon tart and you can too.
For the filling:
- 1 cup bourbon
- 1 cup sugar
- 1 costco sized strawberry container (my guess is two pounds)
For the crust
- 200g corn flour
- A pinch of salt
- Optional: 1 tbsp arrowroot powder
- 75g earth balance and 75g coconut oil (or 150g butter)
- 3 tablespoons maple syrup
For bonus points
- canned coconut milk; or
- whipping cream; or
- your favorite soft meringue recipe (I use King Arthur’s)
Make the filling
- Make bourbon simple syrup. Take the sugar and the bourbon together in a small pot. Over medium heat, let cook until the sugar has dissolved and it’s become appropriately syrupy.
- Make the strawberry jam. Okay, I used fresh strawberries, but cooking with whole strawberries is super wet, so I made jam instead. Take the strawberries. If you feel fancy, hull them. If you don’t, just pick off the green bit and cut them in half. TBH you could probably use frozen strawberries and no one would know. Regardless, throw these in another pot and let them cook down until they’re more like jam and less like fresh strawberries. You can also speed this up by using thickener.
- Are you using thickener? If you want to use thickener, mix some corn starch or similar with a bit of water and add that.
- Combine the things. Once the strawberries are jammified, mix the simple syrup and the strawberries and set aside.
Make the crust
- Preheat the over to 350. While you’re at it, prep whatever container you’re going to cook this in. I bake almost everything in a spring form pan. You might have an actual pie dish.
- Mix all the dry ingredients. I think this is usually pretty self-explanatory.
- Add in the fat. You can use a food processor or a stand mixer or a pastry cutter. I just use my hands. This is most easily done (regardless of your preference for mixing), by cutting the fat into smaller pieces.
- Add the maple. Usually you add water until it all holds together. I used maple syrup. I recommend this.
Rolling out a crust is miserable. It makes a huge mess, takes up a lot of space. You have to clean everything before -and- after. There’s no way to make this not miserable for either your current or future self.
- Roll out your pie crust. You can do this on wax paper, which helps it be less messy -and- helps you transfer it into the baking dish.
- Sprinkle some corn flour on the surface which you will be using to roll out the crust.
- Put the dough onto the surface and flatten it a bit with your hands.
- Sprinkle more corn flour on top
- Use your rolling pin (for this particular pie, I used a Campari bottle) to roll out the crust until it’s approximately large enough for your baking dish.
- “Transfer” the crust to the baking dish. “Transfer” is in scare quotes because this is where I always break the crust into a thousand pieces and then use the magic of dough to roughly squish them back together in the pan. It adds character.
- Bake the crust (sans filling) for 10-15 minutes.
Assemble your pie
YOU’RE ALMOST THERE!
- Once the crust is done, take it out, pour in the filling, and cook for fifteen minutes.
For bonus points, you can top your pie. You may have noticed that this pie is both vegan and gluten free. You can roll with that and top it with coconut milk fat (yum). You can also use whipped cream or a soft meringue (link above). It’s also delicious with yogurt, ice cream, or plain.