Yield: Yields one 11-inch tart.
Servings: eight to ten.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make this every Thanksgiving. It's my husband's favorite! The orange, ginger, and bourbon put a very unique spin on a holiday tradition. The crust can be challenging but you can just press it in the pan if it starts to fight back :-). Interestingly, we've used several different bourbons over the years and have found that 101 proof Wild Turkey gives the best bourbon flavor. Who knew? :-)
I made this for thanksgiving and christmas last year and the year before. Great recipe! I don't bother measuring the orange zest - you can not have too much. I like to freeze the butter and use a coarse cheese grater to get uniformly distributed crumbles for the streusel. Would be great without it if you prefer a more traditional pumpkin pie. I can't wait for an excuse to make this again.
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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?