Bourbon Pumpkin Tart with Walnut Streusel

Name: Bourbon Pumpkin Tart with Walnut Streusel
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 14 servings.
Ingredients: 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; FILLING:; 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; 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

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

Ingredients

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
FILLING:
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
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

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 Facts

1 slice: 463 calories, 26g fat (14g saturated fat), 108mg cholesterol, 364mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 6g protein.

Originally published as Bourbon Pumpkin Tart with Walnut Streusel in Holiday & Celebrations Cookbook 2009

Reviews

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Average Rating:

071246lm

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!
DCmetro

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.
Luvquilts58

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.
jsk68

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.
Ollie54

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?
bonnysue4

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?
cookinama

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
Sprowl

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.
myrna salmon

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!!!
miss kris kitchen

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.