Bourbon Pumpkin Tart with Walnut Streusel
Total TimePrep: 45 min. + chilling Bake: 45 min. + cooling
The tart crust ingredients and the topping ingredients were enough for at least two 9" tarts. For the crust, it would make sense to combine the egg with the whip cream and then gradually add to rest of ingredients. Otherwise, the egg clumps up in the mixture and doesn't incorporate well. Do not fill the pan(s) too full. Otherwise, when the tart puffs up, it drips over, and all the butter causes a lot of smoke. Other than that, I did not use the crystallized ginger, and it didn't taste bad. It's just not worth the effort, wasting good bourbon, and having a smoky house and dirty oven.
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!!!