Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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