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Bourbon Pumpkin Tart with Walnut Streusel Recipe

Bourbon Pumpkin Tart with Walnut Streusel Recipe photo by Taste of Home

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Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried!—Brenda Ryan, Marshall, Missouri

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Bourbon Pumpkin Tart with Walnut Streusel Recipe

Prep: 45 min. + chilling Bake: 45 min.

Yield: 14 Servings

45 45 90

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated orange peel
1/2 teaspoon salt
2/3 cup cold butter, cubed
1 egg, lightly beaten
1/4 cup heavy whipping cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup packed brown sugar
1/4 cup bourbon
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cubed
3/4 cup coarsely chopped walnuts, toasted
1/4 cup chopped crystallized ginger

Directions

In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.
On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
In a large bowl, combine the filling ingredients. Pour into crust. For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 14 servings.

Nutritional Facts 1 slice equals 464 calories, 26 g fat (13 g saturated fat), 119 mg cholesterol, 353 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Bourbon Pumpkin Tart with Walnut Streusel in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p133

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Reviews for Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel

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Reviewed on Jan. 01, 2013 by bonnysue4

Have made this tart 4 times and it was a hit every time. But haven't been able to find a 11 inch tart pan. Any suggestions?

Reviewed on Nov. 12, 2012 by cookinama

This was wonderful. I loved the slight taste of the orange peel in the crust. The bourbon is a very subtle taste in the filling. Loved it and will make it for Thanksgiving

Reviewed on Jan. 03, 2012 by Sprowl

I served this Thanksgiving 2011 and family loved it. Next time I will leave out the crystallized ginger, but other than that, wouldn't change a thing.

Reviewed on Nov. 07, 2011 by myrna salmon

The best tart/pie ever! I had only a 8" tart pan, so had to cut the amount of crust by half & the topping by half. Also the pie crust recipe is a definite keeper for other pies. Delicious!!!

Reviewed on Nov. 04, 2011 by miss kris kitchen

The alcohol does not completely cook out. We have no alcohol in our home. 1/4 C liquid is a substantial amount...would not want that much vanilla, but...I've had great success with Italian Soda/Coffee flavorings...there are zillions of flavors to choose from and because they are not extracts, a full 1/4 cup could be used.

Reviewed on Nov. 04, 2011 by eva junior

This is the BEST pumpking dessert I've ever made! Even my 14 year old said "I can't believe people don't like pumpkin." I had too much streusel for the tart but that probably depends on the depth of your tart pan.

Reviewed on Nov. 03, 2011 by 10C

Won't the alcohol bake out? just the flavor would be left... I think.

Reviewed on Nov. 03, 2011 by arlenemt5021

From the Gourmet Sleuth

Bourbon - Substitute - General

Non-alcoholic vanilla extract. Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

Substitute - Measured:

For 2 tablespoons bourbon, substitute the following: 1 to 2 teaspoons vanilla extract

Reviewed on Nov. 03, 2011 by califdreamin@nemont.net

I haven't made this but it sounds wonderful. I just wanted to comment on the concern with the bourbon. When alcoholic beverages are boiled, the alcohol evaporates and leaves the flavor behind. But I'm sure there are flavorings that could be used. Again, any alcohol evaporates when cooked.

Reviewed on Nov. 03, 2011 by Fashonbug

I haven't tried this yet, but to Carols' question on a substitute..do you mean non-alcohol version? Sounds like non-alcohol vanilla can be a substitute. I know that you can buy so many different flavorings, there has to be one for bourbon, but whether or not it is non-alcohol, I couldn't tell you. I would like to make this, too, but fear the bourbon part!

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