BOURBON PUMPKIN TART WITH WALNUT STREUSEL
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
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
Tarts are as easy to make as pies (and maybe easier), but they're more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it's baked a day before you serve it.
Provided by Rebecca Rather
Categories Dessert
Yield Yields one 11-inch tart.
Number Of Ingredients 27
Steps:
- Using a 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 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.
- 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.
- 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.
- Position a rack in the center of the oven and heat the oven to 350°F. 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 11-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 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.
Nutrition Facts : ServingSize eight to ten., Calories 650 kcal, Fat 320 kcal, SaturatedFat 19 g, TransFat 35 g, Carbohydrate 73 g, Fiber 3 g, Protein 9 g, Cholesterol 165 mg, Sodium 340 mg, UnsaturatedFat 14 g
BOURBON PUMPKIN TART WITH WALNUT STREUSEL
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
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
BOURBON PUMPKIN TART WITH WALNUT STREUSEL
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.
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
WALNUT STREUSEL PUMPKIN BREAD
This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.
Provided by Finlandia Cheese
Categories Trusted Brands: Recipes and Tips Finlandia Cheese
Time 1h20m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
- In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
- With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
- Pour batter into a greased loaf pan and sprinkle with streusel topping.
- Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 50.7 g, Cholesterol 92.8 mg, Fat 23.5 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 535.4 mg, Sugar 25.4 g
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