Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel
Staff Writer
Bourbon Pumpkin Tart with Walnut Streusel

Taste of Home

Bourbon Pumpkin Tart with Walnut Streusel

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.

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.