Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Photo by Scott Phillips

Ingredients

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