Ingredients: |
Ingredients: Tart Crust:
2 cups all purpose flour
1/3 cup granulated sugar
1 tsp grated orange zest
1/2 tsp salt
11 Tbsp cold unsalted butter, cut in 1/2 inch cubes
1 large egg, slightly beaten
1/4 cup heavy cream
Pumpkin Filling:
1 15 oz can solid pack pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 Tbsp all purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup heavy cream
1/4 cup bourbon
Streusel Topping:
3/4 cup all purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup ( 1 stick) cold unsalted butter cut in 1/2 inch cubes
3/4 cup walnut halves, toasted and coarsely chopped
1/4 cup chopped crystallized ginger
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Directions: |
Directions:MAKE THE TART CRUST
Using mixer with paddle attachment, mix the flour, sugar, orange zest, and salt on low speed for about 30 seconds. Add butter and combine on low speed until mixture is crumbly, about 3 minutes. Add the egg and cream mixing on low speed until just combined. If dough too dry, add more cream a Tbsp at a time. Mold dough into 1 inch thick disk. Wrap in plastic and refrigerate at least 1 hour or up to a week.
MAKE THE PUMPKIN FILLING
Put pumpkin into large bowl. Whisk in eggs, one at a time. Add both sugars and the flour, ginger, cinnamon, cloves and salt. Whisk about 30 seconds. Whisk in heavy cream and bourbon
MAKE THE STREUSEL TOPPING
Combine the flour, both sugars, cinnamon and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Stir in the walnuts and crystallized ginger.
ASSEMBLE THE TART
Preheat oven to 350º.
Remove tart dough from refrigerator and let stand at room temperature for about 15 minutes.
Working on a lightly floured surface, roll out dough to a 13 inch round, about 3/16 inch thick.
Place round in an 11 inch tart pan with removeable bottom, folding excess dough into sides of pan, pressing to create edge flush with pan top.
Pour pumpkin mixture into unbaked tart crust.
Scatter streusel topping evenly over the pumpkin mixture.
Bake until topping is evenly cooked and no longer looks wet in center, 50 to 65 minutes.
Cool tart on rack at least 2 hours before serving. |
This recipe for Bourbon Pumpkin Tart with Walnut Streusel is from