Being wrapped in a world filled with food people, the lovers, academics and fanatics, I’ve often lost my footing. Forgotten the simple pleasures of small, honest meals for the sake of a journey towards the creation of an epic recipe. While surrounding myself with people who strive to reinvent the world of food as we know, Â I’ve been so entranced that I’ve stepped away from the core of who I am and the food I fell in love with.
I am not a moderist cook.
I am not a chef.
I may never create an epic recipe.
I am OK with that.
It was through a process, not of self discovery but of self remembrance, that stumbled upon a memory that I had almost lost within my catalogue of food experiences. Under the thousand dollar dinners, PR events, celebrity chefs, and world renowned restaurants was a small Italian city, and a home cooked meal.
Years ago, on what turned out to be a 16 hour layover, I was stuck in Pescara Italy. A girl about my age, just past 21, took pity on a broke and confused American in her tiny local airport and asked if she could show her town to me. It began with a home cooked meal, from her own mothers hands on a rickety folding table in her living room, the only place in the small apartment that would accommodate us all. Homemade bread, a small green salad, smashed peas and a roasted chicken.
For dessert was a lemon tart. Simple, beautiful and tangy, made by the hands of a woman who didn’t speak a word of English, but who took time to cook for me even though we would never have the ability to have a conversation, and I could never properly thank her. This is the food that I fell in love with, and I am reminding myself to stay true to that.
I’ve done my best to make the beer infused version of the tart that was made for me in Pescara, and chose a beer that is nearly as fascinating to me. Cooney Island Lager has flavors that remind me a great meal made in spring, orange, citrus, bread and apples.
If you can’t find this beer, look for a low hop beer with notes of citrus, tropical fruits and bread.
Drunken Strawberry Tart with Beer Lemon Curd
Ingredients
For the tart crust:
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- 1 1/4 cups of flour
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- 1/4 cup sugar
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- 1/2 tsp salt
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- 1 stick of unsalted butter, cut into small cubes
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- 3-5 tbs ice cold water
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For the curd:
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- 1 tbs lemon zest
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- 2 whole eggs plus six yolks
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- 1 1/4 cup white sugar
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- 1 cup fresh squeezed lemon juice (about 6 large lemons)
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- ½ cup beer
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- 2 tbs corn starch
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- 1 stick unsalted butter, cut into cubes
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- For the Strawberries
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- 3 cups strawberries
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- ½ cup beer
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- 1/2 cup powdered sugar
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- For the Whipped Cream
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- 1 cup heavy cream
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- 2 tbs beer
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- 1/2 cup powdered sugar
Directions
- In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal.
- Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
- Dump the dough into a 4 inch deep, 9 inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours.
- Preheat oven to 375.
- Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great.
- Bake for 20-25 minutes or until your tart is a light golden brown. Remove from oven, allow to cool slightly. remove pie weights.
- Add the lemon zest, lemon juice, beer, sugar, corn starch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
- Add the curd to the crust and chill until set, about 4 hours.
- Just prior to serving add the berries to a shallow bowl of pie pan and cover with 1/2 cup beer. Allow to stand at room temperature for 15-20 minutes. Drain and return to bowl with the sugar, stir to combine.
- Add all of the whipped cream ingredients to a stand mixer and mix on high until soft peaks form, about 4 minutes.
- Top tart with berries and whipped cream just prior to serving.
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http://thebeeroness.com/2012/06/12/drunken-strawberry-tart-with-beer-lemon-curd/ Copyright �© TheBeeroness.com
What an awesome experience for you! A real meal with real people
I’m trying to get to Italy next year and though I probably wouldn’t be as fortunate as you, I would love to experience life in the country with the locals and eat fresh farm food everyday…sigh.
This looks perfect! Lemon curd is quite possibly one of my favorite foods–now I really want to try making it with beer…
Sooo freaking cool! xo
just discovered your blog – i don’t drink beer but i love baking/cooking with it! what an interesting recipe!
This is so interesting. You had me at “drunken” lol. Definitely something I would like to attempt!
Give yourself credit, you do make epic recipes. This one, it’s pretty rad! Who thinks to put beer in lemon curd? You, and that’s epic!
Jackie- this recipe is just beautiful! I have a soft spot for Lemon tart, it is one of my very favorite types of dessert, if not food in general. I could have never imagined putting beer in the curd, and I am totally intrigued! Thank you for sharing your story too. XO, H
Oh, this is genius putting beer in the curd! This tart looks heavenly! And I love your story!
Great story Jackie and the Tart is definitely on my list of things to cook.
The one critique I have is that you did not mention the cook time for the short bread crust. I had to find it off another website. Other than that it is a great recipe.
Thank you! I fixed it.
LOVED this! I wasn’t 100% sure how the person who I was making it for would like the beer or if I could find one like the one you chose, but I couldn’t resist making it! I tried using ginger ale and it was PERFECT. Loved the recipe <3
Awesome! I’m so glad you liked it