Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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

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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