Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network