Bourbon Pumpkin Tart with Walnut Streusel

ByElina

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.

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