Bourbon Pumpkin Tart With Walnut Streusel
Bourbon Pumpkin Tart With Walnut Streusel
Rated 5.0 stars by 1 users
Servings
8-10
Prep Time
10 minutes
Cook Time
2
Calories
650
This bourbon pumpkin tart with walnut streusel is the perfect recipe for Father's Day for bourbon lovers. The bourbon adds a smooth and rich flavor to the pumpkin filling, while the walnut streusel gives the tart a crunchy and nutty topping.
So whether you're looking for a delicious dessert or a unique gift for dad, this bourbon pumpkin tart is sure to please.
AuthorKitchen Science
Ingredients
2 cups unbleached all-purpose flour, 9 oz.
⅓ cup granulated sugar,
1 tsp orange zest, finely grated
½ tsp table salt
5 ½ oz. cold unsalted butter, cut into ½ -inch chunks
1 large lightly beaten egg
¼ cup heavy cream, plus more if desired
1 100% solid-pack pumpkin (15 oz.)
3 large eggs
½ cup granulated sugar
¼ cup dark brown sugar, packed
2 tbsp all-purpose unbleached flour
1 tsp ginger
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp table salt
½ cup heavy cream
¼ cup bourbon
3 ½ cups unbleached all-purpose flour
⅓ cup granulated sugar
⅓ cup dark brown sugar, packed
½ tsp cinnamon
½ tsp table salt
¼ lb (½ cup) unsalted cold butter, cut into ½ -inch cubes
¾ cup toasted and coarsely chopped walnut halves
¼ cup crystallized ginger, diced
Lightly sweetened whipped cream (optional)
Directions
In a large mixing bowl, combine the flour, sugar, orange zest, and salt for about 30 seconds on low speed using a mixer fitted with a paddle attachment.
Add the butter and mix on low speed for 3 minutes until the mixture looks crumbly with butter chunks the size of dried peas.
Mix the egg and cream on low until the dough is barely incorporated. If the dough is too dry to come together, add a spoonful of cream at a time.
Wrap the dough in plastic wrap after gently shaping it into a 1-inch-thick disk.
Refrigerate for at least one hour and up to a week; You can also freeze the dough for a month.
Place the pumpkin in a large mixing bowl. Whisk in the eggs one at a time until completely combined.
Mix the sugars, flour, ginger, cinnamon, cloves, and salt, then whisk for 30 seconds.
Whisk in the bourbon and heavy cream.
Combine the flour, sugars, cinnamon, and salt in a food processor with a metal blade. To combine, pulse briefly.
Pulse the butter until it has melted into the dry ingredients and the mixture is crumbly.
Remove the blade and whisk in the walnuts and ginger crystals.
Preheat the oven to 350 °F and place a rack in the center. Remove the tart dough from the refrigerator and set it aside for 5 to 15 minutes to soften. Set the dough on a lightly floured work surface after unwrapping it.
Roll the disk into a 13-inch round, about 3/16 inch thick, with as few passes of the rolling pin as possible.
Drape the circle into an 11-inch fluted tart pan with a detachable bottom, gently pressing it into the pan's contours.
Fold the excess dough into the edges of the pan and press to produce a 1/2-inch thick edge that is flush with the top of the pan.
Fill the unbaked tart shell with the pumpkin filling. Evenly distribute the streusel topping on top of the pumpkin mixture.
Bake for 50 to 65 minutes or until the topping is evenly cooked and no longer looks wet in the center.
Allow the tart to cool for at least 2 hours on a rack before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours).
If desired, serve warm, at room temperature, or slightly chilled with moderately sweetened whipped cream.