Name: Bourbon Pumpkin Tart with Walnut Streusel
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2 cups all-purpose flour -; 1/3 cup sugar -; 1 teaspoon grated orange zest -; 1/2 teaspoon salt -; 2/3 cup cold butter, cubed -; 1 large egg, lightly beaten -; 1/4 cup heavy whipping cream -; Filling: -; 3 large eggs -; 1 can (15 ounces) pumpkin -; 1/2 cup sugar -; 1/2 cup heavy whipping cream -; 1/4 cup packed brown sugar -; 1/4 cup bourbon -; 2 tablespoons all-purpose flour -; 1 teaspoon ground cinnamon -; 1 teaspoon ground ginger -; 1/4 teaspoon salt -; 1/4 teaspoon ground cloves -; Topping: -; 3/4 cup all-purpose flour -; 1/3 cup sugar -; 1/3 cup packed brown sugar -; 1/2 teaspoon salt -; 1/2 teaspoon ground cinnamon -; 1/2 cup cold butter, cubed -; 3/4 cup coarsely chopped walnuts, toasted -; 1/4 cup chopped crystallized ginger -

Bourbon Pumpkin Tart with Walnut Streusel

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Bourbon Pumpkin Tart with Walnut Streusel

1. 2 cups all-purpose flour -

2. 1/3 cup sugar -

3. 1 teaspoon grated orange zest -

4. 1/2 teaspoon salt -

5. 2/3 cup cold butter, cubed -

6. 1 large egg, lightly beaten -

7. 1/4 cup heavy whipping cream -

8. Filling: -

9. 3 large eggs -

10. 1 can (15 ounces) pumpkin -

11. 1/2 cup sugar -

12. 1/2 cup heavy whipping cream -

13. 1/4 cup packed brown sugar -

14. 1/4 cup bourbon -

15. 2 tablespoons all-purpose flour -

16. 1 teaspoon ground cinnamon -

17. 1 teaspoon ground ginger -

18. 1/4 teaspoon salt -

19. 1/4 teaspoon ground cloves -

20. Topping: -

21. 3/4 cup all-purpose flour -

22. 1/3 cup sugar -

23. 1/3 cup packed brown sugar -

24. 1/2 teaspoon salt -

25. 1/2 teaspoon ground cinnamon -

26. 1/2 cup cold butter, cubed -

27. 3/4 cup coarsely chopped walnuts, toasted -

28. 1/4 cup chopped crystallized ginger -

How to cook deliciously - Bourbon Pumpkin Tart with Walnut Streusel

1. Stage

Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add the beaten egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes.

2. Stage

On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom.

3. Stage

Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.

4. Stage

Bake for 45-55 minutes or until a knife inserted in center comes out clean. Cool on a wire rack. Refrigerate leftovers.