Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network