Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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

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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