Bourbonpumpkintartwithwalnutstreusel Recipes

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BOURBON PUMPKIN TART WITH WALNUT STREUSEL



Bourbon Pumpkin Tart with Walnut Streusel image

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

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 14 servings.

Number Of Ingredients 28

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) 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

Steps:

  • 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 dough 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 : Calories 463 calories, Fat 26g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 364mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

BOURBON PUMPKIN TART WITH WALNUT STREUSEL



BOURBON PUMPKIN TART WITH WALNUT STREUSEL image

Categories     Ginger     Dessert     Bake     Thanksgiving

Yield 12 slices

Number Of Ingredients 30

FOR THE TART CRUST
9 ounces (2 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon table salt
5 1/2 ounces (11 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/4 cup heavy cream; more if needed
Using the mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on lows peed until the mixture looks crumbly. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen up to a month. Can be done in food processor also
FOR THE PUMPKIN FILLING
1 15-ounce can pure solid-pack pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon table salt
1/2 cup heavy cream
1/4 cup bourbon
FOR THE STREUSEL TOPPING
3 1/2 ounce (3/4 cup) unbleached all-purpose flour
1/3 granulated sugar
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 pound (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup walnut halves, toasted and coarsely chopped
1/4 cup chopped crystallized ginger
Lightly sweetened whipped cream for garnish (with 1 1/2 tablespoon bourbon - optional

Steps:

  • PUMPKIN FILLING: Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon. STREUSEL TOPPING: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger. ASSEMBLE THE TART: Position a rack in the center of the oven and heat the oven to 350F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2 inch thick. Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture. Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1-2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

BOURBON PUMPKIN TART WITH WALNUT STREUSEL



Bourbon Pumpkin Tart With Walnut Streusel image

Made this for Thanksgiving 2005. Excellent recipe! The fact that this is a tart recipe takes away the stress of making a perfect pie crust, since tart pastry is much more forgiving. We also LOVED LOVED LOVED the streusel on top of this! Excellent!!! From Fine Cooking magazine. (PS: Note that this tart is much better if it sits overnight.)

Provided by spatchcock

Categories     Tarts

Time P1DT35m

Yield 1 10-inch tart, 8-10 serving(s)

Number Of Ingredients 26

9 ounces unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon table salt
5 1/2 ounces cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/4 cup heavy cream, more if needed
pure solid-pack pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon table salt
1/2 cup heavy cream
1/4 cup Bourbon
3 1/2 ounces unbleached all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 lb cold unsalted butter, cut into 1/2-inch cubes
3/4 cup walnut halves, toasted and coarsely chopped
1/4 cup chopped crystallized ginger

Steps:

  • Make the tart crust: Using a mixer with a paddle attachment, mix the flour, sugar, orange zest and salt in a large bowl on low speed for about 30 seconds.
  • Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed, until the dough is just combined.
  • If the dough is too dry to come together, add more cream a tablespoon at a time.
  • Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap.
  • Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.
  • Make the filling:.
  • Spoon the pumpkin into a large bowl.
  • Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, spices and salt. Whisk about 30 seconds. Whisk in the cream and bourbon. Set aside.
  • Make the topping:.
  • Combine the flour, sugar, cinnamon and salt in a food processor fitted with a metal blade. Pulse briefly to mix.
  • Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.
  • Assemble the tart:.
  • Position the oven rack in the center of the oven and heat to 350 degrees F.
  • Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 10 minutes.
  • Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16-inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2-inch thick.
  • Pour the pumpkin mixture into the unbaked tart crust.
  • Scatter the streusel mixture evenly over the unbaked pumpkin filling.
  • Bake until the topping is evenly cooked and no longer looks wet in the center, 50-65 minutes.
  • Let the tart cool on a rack for at least 2 hours before serving, or, after it cools, wrap in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours.
  • Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream if you like.

Nutrition Facts : Calories 790.8, Fat 45.6, SaturatedFat 24, Cholesterol 196, Sodium 417.3, Carbohydrate 83.1, Fiber 2.3, Sugar 45.2, Protein 10.4

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