BOURBON PUMPKIN TART WITH PECAN STREUSEL
Steps:
- Make crust: Whisk flour, sugar, orange zest, and salt in bowl of stand mixer. Using paddle attachment on low, cut in butter until the mixture looks crumbly, with pieces of butter about size of dried peas. Add egg and cream, mixing on low until the dough is just combined. If dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 1 week. Make filling: Spoon pumpkin into large bowl. Whisk in eggs, one at a time, until thoroughly incorporated. Add both sugars, flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon. Make streusel topping: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add butter and pulse until blended into the dry ingredients and mixture is crumbly. Remove blade and stir in the pecans. Assemble and bake: Position a rack in the middle of oven and heat 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" round about 3/16" thick. Drape the round into an 11" fluted tart pan with removable bottom. Fold excess dough into the sides of pan and press to create an edge that's flush with top of the pan and about 1/2" thick. Pour filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in center, 50 to 65 minutes. Let tart cool on wire rack for at least 2 hours before serving (or, once it has completely cooled, 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 whipped cream.
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ItZ BonY
[email protected]The tart was easy to make and turned out beautifully. I would recommend it to anyone looking for a delicious and festive dessert.
Adah Allen
[email protected]I would definitely make this tart again. It was a big hit with my family and friends.
Chad Prince
[email protected]The tart was a bit dry, but the streusel topping helped to make up for it.
Locked Heart
[email protected]This tart is a must-try for pumpkin lovers! It's the perfect combination of sweet and savory.
Callum Bell
[email protected]I followed the recipe exactly and the tart turned out perfectly. It was the perfect dessert for our fall gathering.
Khan Afghan
[email protected]The tart was a little too sweet for my taste, but the streusel topping was delicious.
Mohan Bahadur khatri
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it.
Shabi Gondal
[email protected]The tart was easy to make and turned out beautifully. The filling was rich and creamy, and the streusel topping was the perfect finishing touch.
Sumpa Fatama
[email protected]This bourbon pumpkin tart with pecan streusel was a hit at our Thanksgiving gathering! The filling was creamy and flavorful, and the streusel topping added a nice crunch. I would definitely make this again.