Bourbon Pumpkin Tart with Walnut Streusel Recipe
- 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
- 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 slice: 464 calories, 26g fat (13g saturated fat), 119mg cholesterol, 353mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 7g protein
Reviews for Bourbon Pumpkin Tart with Walnut Streusel
"This is a definite keeper! Served this to a family gathering and everyone raved about this recipe. The crust is exceptionally good, and one I will use with many of my other tart recipes. I did not use 1/4 cup crystallized ginger in the topping as I think this would be overpowering. Otherwise, I followed the recipe as written. Thank you, Brenda, for a great recipe!"
"You could make only half the streusel and have enough. Fortunately I like crystallized ginger, but 1/4 c is overpowering. I would think that most palates would find it too strong. Recommend that most people significantly reduce the crystallized ginger in the streusel. Otherwise it really becomes the dominant thing about the entire tart.In response to a question, yes, it does freeze just fine."
"I have made this and it is awesome! Now I'm wondering if it freezes well. If anyone can let me know I would appreciate it."
"Purchased an 11" tart pan and made according to recipe with one minor variation (I thought the streusel topping too much so only used about 1/3 of it). I did not care for the crust on this tart (grated orange peel and a lot of butter) nor the bourbon in the filling. guess I'm just not a bourbon person. my overall rating is "okay" but will probably not make again."
"Like others l haven't tried this tart. When l make sweet potato pies l only had 1Tb of whiskey & also had vanilla. My family prefers sweet potato pies over pumpkin, wonder if l can substitute sweet potato for pumpkin?"
"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?"
"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"
"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."
"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!!!"
"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."
"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."
"Won't the alcohol bake out? just the flavor would be left... I think."
"From the Gourmet SleuthBourbon - Substitute - GeneralNon-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"
"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."
"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!"
"Can you substitute something for the bourbon?"
"I don't know how I would get 14 servings, I waslucky to get 9. But this was ver good."