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.
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.