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It’s May … finally! The mornings are filled with chirping birds and rays of sunshine peeking through blinds. But best of all? The North Fork farm stands have opened up, which means fresh produce!

This recipe takes full advantage by using some greenhouse strawberries from Catapano Farms in Southold for a boozy version of a strawberry tart.

In this series, reporter Felicia LaLomia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.

It’s bright, it’s light, it’s fresh. The pie crust acts as a base for the sweet ricotta layer, made with Jamesport Vineyard Albariño, and the juicy, sliced strawberries on top take this dessert to another level.




  • 170 grams or 1 ⅓ cup AP flour
  • ½ tsp salt
  • 9 tbsp unsalted butter, cold

Ricotta filling

  • 1 cup ricotta
  • 3 tbsp sugar
  • ¼ cup Albariño wine

Strawberry topping

  • 1 lb strawberries, slices
  • 2 tbsp sugar
  • ½ lemon


  1. Whisk together the salt and flour. Cut the butter into cubes, and add to the mixture. Use your fingers to flatten the cubes of butter. Once all the cubes are incorporated, add in 3 tablespoons of ice water. Mix in with your hands until it forms a loose ball. It should feel a little dry. If it still isn’t coming together, keep adding a tablespoon of water until it does. Wrap and let rest in the fridge for 30 minute, or ideally, overnight. 
  2. Meanwhile, make the strawberry topping. Slice strawberries. Mix with sugar and the juice from the lemon. Cover and place in the fridge until assembly. 
  3. Remove the dough from the fridge, and roll it out into a rough square about ¼ inch thick. Prick all over with a fork to prevent bubbles. Brush with an egg wash, and place in a 400 degree oven for 15 to 20 minutes. Let cool completely. 
  4. While the pie crust is cooling, make the ricotta filling. Mix together ricotta, sugar and wine. Place in the freezer until ready to use, but at most for two hours.
  5. Assemble the tart. Spread the ricotta mixture on the pie crust. Place the strawberries on top of that, being sure to pour the juice leftover in the bowl. Cut and serve immediately.