Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

  • ½ cup heavy cream
  • 1/3 cup granulated sugar
  • ½ tsp. table salt
  • ¼ cup chopped crystallized ginger
  • ¼ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 15-oz. can pure solid-pack pumpkin
  • + 20 more ingredients
    • 1/3 cup packed dark brown sugar
    • 1/3 cup granulated sugar
    • ½ tsp. table salt
    • 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)
    • 1 tsp. ground ginger
    • 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
    • 5-½ oz. (11 Tbs.) cold unsalted butter, cut into ½-inch cubes
    • ½ tsp. ground cinnamon
    • 3 large eggs
    • ¼ cup bourbon
    • 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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