Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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

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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