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Bourbon Pumpkin Tart with Walnut Streusel

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Serves eight to ten.

Yields one 11-inch tart.

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.

For the tart crust:
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp. finely grated orange zest
  • 1/2 tsp. table salt
  • 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, lightly beaten
  • 1/4 cup heavy cream; more if needed
For the pumpking filling:
  • 1 15-oz. can pure solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 Tbs. unbleached all-purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. table salt
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
For the streusel topping:
  • 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. table salt
  • 1/4 lb. (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 (optional)
Make the tart crust:

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.

Make the 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.

Make the 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 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 information (per serving):
Size : based on 10 servings; Calories (kcal): 650; Fat (g): fat g 35; Fat Calories (kcal): 320; Saturated Fat (g): sat fat g 19; Protein (g): protein g 9; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 73; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 340; Cholesterol (mg): cholesterol mg 165; Fiber (g): fiber g 3;

Photo: Scott Phillips

Big hit at Thanksgiving this year! So easy to make ahead. The presentation is beautiful and avoids making the traditional piecrust. Loved the slight taste of orange.

Excellent. I did it but because my family doesn't like liquor in our desserts, I substituted 1/4 cup additional cream for the same measure of bourbon to keep the liquid ratio the same. Also, I raised the half teaspoon cinnamon for a complete teaspoon since it lacked the bourbon aroma. It was delicious and the streusel topping gives this pie a different twist. Jeannette Nadal, Santo domingo, Dominican Republic

Delicious!! I made this for Thanksgiving and it was a huge hit. I will definitely make this one again!!

Pretty good all around, but I was surprised to find that I wasn't a huge fan of the bourbon flavor in the tart ( 1/4c seemed like quite a bit and I do think I'll scale back on that next time I make it and have a cocktail on the side instead). I do love the contrast of the crunchy streusel top with the creamy filling though.

Simply the best pumpkin pie ever!! I won't even bother eating or making a normal pumpkin pie but this one has some delightful twists that make it very worthwhile. Have made it with or without the ginger in the streusel - not a big difference.

I made this tart for the first time in 2005 and have made it several times since. It is a Thanksgiving treat that my son asks for again and again.

A definite keeper! Relatively easy to make, delicious, and holds up nicely as leftovers. I followed the recipe pretty closely, but might amp up the crystallized ginger a bit next time. Also, I "scrunched" the streusel mixture with my hands so it was a mix of larger and smaller chunks.

Thanksgiving would not be complete without this tart. It is so flavorful and delicious. The orange in the crust adds a very nice element. I serve with a bourbon whipped cream...simply yummy!

I made this for a holiday party a while back and people are still raving about it, even saying it's contest worthy. It was relatively easy to make and looked really good without too much effort. Everyone thought at first that I bought it from a bakery because it looked "too perfect" to be homemade.

One of the best ever pies!

This seriously is a world class recipe and tart! My family and friends raved and said it could easily be sold at a bakery! The filling has a hint of bourbon. It's fairly easy to make too!

I have had numerous people tell me this is the best pie they have ever eaten.

I like being able to make the recipe a day ahead of time and know that it will be even better the next day. I don't think you need ALL of the walnut streusel topping...maybe 2/3s to 4/5s of it. But I piled it all on and it was good.

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