Bourbon Pumpkin Tart With Walnut Streusel Recipe

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Bourbon Pumpkin Tart With Walnut Streusel
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Ingredients
26
Count
Nutrition
406
Calories
Total time
1475
Minutes
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Ingredients:

Directions:

  1. Make the tart crust: Using a mixer with a paddle attachment, mix the flour, sugar, orange zest and salt in a large bowl on low speed for about 30 seconds.
  2. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed, until the dough is just combined.
  3. If the dough is too dry to come together, add more cream a tablespoon at a time.
  4. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap.
  5. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.
  6. Make the filling:.
  7. Spoon the pumpkin into a large bowl.
  8. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, spices and salt. Whisk about 30 seconds. Whisk in the cream and bourbon. Set aside.
  9. Make the topping:.
  10. Combine the flour, sugar, cinnamon and salt in a food processor fitted with a metal blade. Pulse briefly to mix.
  11. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.
  12. Assemble the tart:.
  13. Position the oven rack in the center of the oven and heat to 350 degrees F.
  14. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 10 minutes.
  15. 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-inch round, about 3/16-inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2-inch thick.
  16. Pour the pumpkin mixture into the unbaked tart crust.
  17. Scatter the streusel mixture evenly over the unbaked pumpkin filling.
  18. Bake until the topping is evenly cooked and no longer looks wet in the center, 50-65 minutes.
  19. Let the tart cool on a rack for at least 2 hours before serving, or, after it cools, wrap in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours.
  20. Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream if you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 405.54 Kcal (1698 kJ)
Calories from fat 198.3 Kcal
% Daily Value*
Total Fat 22.03g 34%
Cholesterol 96.42mg 32%
Sodium 220.73mg 9%
Potassium 99.99mg 2%
Total Carbs 46.87g 16%
Sugars 23.79g 95%
Dietary Fiber 1.33g 5%
Protein 6.02g 12%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 33.4mg 3%
Amount Per 100 g
Calories 401.17 Kcal (1680 kJ)
Calories from fat 196.16 Kcal
% Daily Value*
Total Fat 21.8g 34%
Cholesterol 95.38mg 32%
Sodium 218.35mg 9%
Potassium 98.91mg 2%
Total Carbs 46.37g 16%
Sugars 23.53g 95%
Dietary Fiber 1.32g 5%
Protein 5.95g 12%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 33mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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