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Bourbon Pumpkin Tart with Walnut Streusel Recipe
Oct 10, 2011 @ 10:57 AM
Posted by
Daily Value: 24%
Servings: 14
Vegetarian
Posted by
Nutrition
Cal/Serving: 487Daily Value: 24%
Servings: 14
Vegetarian
| Fat | 27g | 42% |
| Saturated | 14g | 69% |
| Trans | 1g | 0% |
| Carbs | 54g | 18% |
| Fiber | 2g | 9% |
| Sugars | 30g | 0% |
| Protein | 6g | 13% |
| Cholesterol | 111mg | 37% |
| Sodium | 252mg | 11% |
| Calcium | 51mg | 5% |
| Magnesium | 28mg | 7% |
| Potassium | 172mg | 5% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 5% |
| Vitamin A | 5469IU | 109% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 17% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 67µg | 17% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 8µg | 9% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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Taste of Home
Ring in the flavors of fall with this seasonal dessert recipe featuring pumpkin and walnuts. You can also make this year-round since the recipe calls for canned pumpkin.
INGREDIENTS
For the pastry:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated orange peel
- ½ teaspoon salt
- 2/3 cup cold butter, cubed
- 1 egg, lightly beaten
- ¼ cup heavy whipping cream
- Flour, for dusting
For the filling:
- One 15-ounce can solid-pack pumpkin
- 3 eggs
- ½ cup sugar
- ½ cup heavy whipping cream
- ¼ cup packed brown sugar
- ¼ cup bourbon
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground clove
For the topping:
- ¾ cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup cold butter, cubed
- ¾ cup coarsely chopped walnuts, toasted
- ¼ cup crystallized ginger, chopped
Tools:
- 11-inch fluted tart pan with removable bottom
DIRECTIONS
For the pastry:
Preheat the oven to 350 degrees.
In a large bowl, combine the flour, sugar, orange peel and salt. Cut in the butter until crumbly. Add the egg. Gradually add the cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.
On a lightly floured surface, roll out the pastry into a 13-inch circle. Press onto the bottom and up the sides of an ungreased 11-inch fluted tart pan.
For the filling:
In a large bowl, combine the filling ingredients. Pour into the crust.
For the topping:
Combine the flour, sugar, brown sugar, salt, and cinnamon. Cut in the butter until crumbly. Stir in the walnuts and ginger. Sprinkle over the filling.
Bake for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
