Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe.  Bit 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

Bourbon Pumpkin Tart with Walnut Streusel Recipe

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

 

In a large bowl, combine the flour, sugar, orange peel and salt.  Cut in butter until crumbly.  Add egg.  Gradually and cream, tossing with a fork until a ball forms.  Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle.  Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

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.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Refrigerate leftovers.       14 servings

 

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)