Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

  • ¾ cup walnut halves, toasted and coarsely chopped
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 3-½ oz. (¾ cup) unbleached all-purpose flour
  • ¼ cup heavy cream; more if needed
  • 1/3 cup granulated sugar
  • ½ tsp. table salt
  • ½ cup heavy cream
  • + 20 more ingredients
    • ¼ tsp. ground cloves
    • 1 tsp. finely grated orange zest
    • 1/3 cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 large egg, lightly beaten
    • 1 tsp. ground cinnamon
    • ¼ cup chopped crystallized ginger
    • ¼ tsp. table salt
    • 1 tsp. ground ginger
    • 1/3 cup granulated sugar
    • 5-½ oz. (11 Tbs.) cold unsalted butter, cut into ½-inch cubes
    • ¼ cup bourbon
    • ½ tsp. table salt
    • ½ tsp. ground cinnamon
    • 1 15-oz. can pure solid-pack pumpkin
    • 3 large eggs
    • ¼ lb. (½ cup) cold unsalted butter, cut into ½-inch cubes
    • ¼ cup packed dark brown sugar
    • 2 Tbs. unbleached all-purpose flour
    • Lightly sweetened whipped cream for garnish (optional)

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg a...

View full recipe at Fine Cooking

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