Pumpkin Tart with Walnut Streusel

Ingredients

• ¼ cup(s) brown sugar
• 2 tablespoon(s) flour
• 1 teaspoon(s) ground ginger
• ¼ teaspoon(s) cloves or nutmeg
• ¼ teaspoon(s) salt
• ½ cup(s) heavy cream
• 1 (15 oz.) can pumpkin - solid pack
• + 25 more ingredients
• • ½ teaspoon(s) cinnamon
  • ¼ cup(s) apple juice (or bourbon)
  • ¼ cup(s) heavy cream, more if needed
  • 1 large egg, lightly beaten
  • ½ cup(s) cold, unsalted butter, cut into pats
  • 11 tablespoon(s) cold, unsalted butter, cut into cubes
  • ½ teaspoon(s) salt
  • 1 teaspoon(s) lemon zest
  • ¹/₃ cup(s) sugar
  • ¼ cup(s) slivered almonds - toasting is optional
  • ½ teaspoon(s) salt
  • FILLING:
  • ¼ cup(s) crystallized ginger - chopped
  • 1 teaspoon(s) ground cinnamon
  • STREUSEL TOPPING:
  • ¾ cup(s) flour
  • ¾ cup(s) walnuts, chopped - toasting is optional
  • 2 cup(s) flour
  • CRUST:
  • whipped cream for garnish
  • ½ teaspoon(s) nutmeg
  • ¹/₃ cup(s) sugar
  • ¹/₃ cup(s) brown sugar
  • ½ cup(s) sugar
  • 3 large eggs

Tart Crust: Mix flour, sugar, lemon zest and salt in a large mixing bowl. Add the butter and mix on low speed until crumbly. (Approximately 3-5 minutes.) Add the egg and cream mixing on low just until combined. If dough seems dry, add cream 1 tablespoon at at time until it reaches the right...

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