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

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