Bourbon Pumpkin Tart with Walnut Streusel
Total TimePrep: 45 min. + chilling Bake: 45 min. + cooling
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 2/3 cup cold butter, cubed
- 1 large egg, lightly beaten
- 1/4 cup heavy whipping cream
- 3 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 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
- Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes.
- On a lightly floured surface, roll out crust into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom.
- Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
- Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts1 slice: 463 calories, 26g fat (14g saturated fat), 108mg cholesterol, 364mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 6g protein.
Jan 8, 2016
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!
Dec 1, 2015
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.
Oct 1, 2015
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.
Sep 14, 2015
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.
Jun 10, 2015
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?
Jan 1, 2013
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?
Nov 12, 2012
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
Jan 3, 2012
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.
Nov 7, 2011
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!!!
Nov 4, 2011
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.