Delicious fall dessert and can be made ahead as well :) From Fine Cooking Thanksgiving Cookbook, pg 168.
Ingredients
For the Crust
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp orange zest finely grated
- ⅓ tsp salt
- 11 Tbs unsalted butter cold, cut into ½ in cubes
- 1 large egg lightly beaten
- ¼ cup heavy cream
For the FIlling
- 15 oz can pure solid-pack pumpkin
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup dark brown sugar packed
- 2 Tbs all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup heavy cream
- ¼ cup bourbon
For the Streusel
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar packed
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter cut into ½ in cubes
- ¾ cup walnuts toasted and coarsely chopped
- ¼ cup crystallized ginger chopped
Instructions
Make the crust
- Whisk flour, sugar, orange zest, and salt in a mixing bowl. Cut in the butter until the mixture looks crumbly, with a pastry blender or using paddle attachment on stand mixer. Add the egg and cream, mixing on low speed until the dough is combined.
- If the dough is too dry to come together, add more cream, 1 Tbs at a time. Gently mold the dough into a 1 in thick disk and wrap in plastic. Refrigerate for at least 1 hour or for up to a week; the dough can also be stored frozen for up to a month (defrost overnight in the refrigerator).
- Take dough out the the refrigerator before making filling and streusel to warm up (about 15 mins). Preheat oven to 350°F.
Make the filling
- Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, ginger, cinnamon, cloves and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon.
Make the streusel topping
- Toast walnuts for 5 minutes on baking sheet at 350°F before chopping
- Combine the flour, both sugars, cinnamon, and salt in a food processor. Pulse briefly to mix. Add the butter and pulse until blended into the dry ingredients and the mixture is crumbly. Stir in the walnuts and ginger.
Assemble and bake
- 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 in round about ¼ in thick. Drape the dough into an 11 in 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 ½ in thick.
- Pour the filling into the crust. Scatter the streusel evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in the center 60-65 minutes.
- Let the tart cool on a 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 a room temperature for 1 to 2 hours). Serve warm, at room temperature of slightly chilled, with whipped cream if you like.
Notes
I wrapped my tart pan with aluminum foil and placed on a baking sheet before cooking just is case it overflowed or leaked, as it was quite full. It did trap some melted butter from spilling into the oven.