1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons tequila blanco
2 lbs. strawberries, de-stemmed and cut in half
½ cup sugar
½ cup Cointreau
Juice and zest of 1 orange
1 cup fresh basil leaves, sliced thin
Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the tequila, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
Meanwhile mix together strawberries, sugar, Cointreau, orange zest and juice and the basil leaves. Let soak for at least an hour.
Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan. Place berries in a big pile in the center of the dough, reserving liquid. Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.
Serve with avocado ice cream. Avocado Ice Cream is extremely rich and decadent and really is a special treat. It is not as easy to find in supermarkets but many specialty restaurants that make their own ice cream will make it for you. Our local restaurant, Applewood, made it for us.