http://goonswithspoons.com/w/index.php?action=history&feed=atom&title=Bourbon_Pumpkin_Tart_with_Walnut_StreuselBourbon Pumpkin Tart with Walnut Streusel - Revision history2026-04-29T12:53:20ZRevision history for this page on the wikiMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=Bourbon_Pumpkin_Tart_with_Walnut_Streusel&diff=4129&oldid=prevToast at 20:31, 5 July 20062006-07-05T20:31:02Z<p></p>
<p><b>New page</b></p><div>[[category:Jollygrinch's Recipes]][[category:Pumpkin]][[category:Desserts]][[category:Walnut]]<br />
__FORCETOC__ __NOEDITSECTION__<br />
Submitted by [[:category:Jollygrinch's Recipes|Jollygrinch]]<br />
<br />
Here's my pictorial guide to making a Bourbon Pumpkin Tart with Walnut Streusel...from the Oct/Nov 2005 fine Cooking.<br />
<br />
==Ingredients==<br />
<br />
===For the tart crust===<br />
*9 ounces (2 cups) unbleached all-purpose flour<br />
*1/3 cup granulated sugar<br />
*1 teaspoon table salt<br />
*5 1/2 ounces (11 tablespoons) cold unsalted butter, cut into 1/2-inch cubes<br />
*1 large egg, lightly beaten<br />
*? cup heavy cream, more if needed<br />
<br />
===For the filling===<br />
*1 15-ounce can pure solid-pack pumpkin<br />
*3 large eggs<br />
*1/2 cup granulated sugar<br />
*? cup packed dark brown sugar<br />
*2 tablespoons unbleached all-purpose flour<br />
*1 teaspoon ground ginger<br />
*1 teaspoon ground cinnamon<br />
*? teaspoon ground cloves<br />
*? teaspoon table salt<br />
*1/2 cup heavy cream<br />
*? cup bourbon<br />
<br />
===For the streusel topping===<br />
*3&1/2 ounces (? cup) unbleached all-purpose flour<br />
*1/3 cup granulated sugar<br />
*1/3 cup packed dark brown sugar<br />
*1/2 teaspoon ground cinnamon<br />
*1/2 teaspoon table salt<br />
*? pound (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes<br />
*? cup walnut halves, toasted and coarsely chopped<br />
*? cup chopped crystallized ginger<br />
<br />
==Making the crust==<br />
No pictures, but it's pretty basic. Whisk your dry ingredients, cut in your butter until it's all the size of peas or less, then mix in your wet ingredients. Shape the dough into a disk and refrigerate for at least an hour. I did mine the day before to cut down the work today.<br />
<br />
==Make the filling==<br />
<br />
*Ingredients:<br />
<br />
[[image:bourbonpump1.jpg]]<br />
<br />
*Whisk the dry together then add one egg at a time and then the bourbon and the cream. When you're done it'll look like this:<br />
<br />
[[image:bourbonpump2.jpg]]<br />
<br />
==Make the topping==<br />
*Break out the trusty processor and dump the dry ingredients in (not including the walnuts and ginger.<br />
<br />
[[image:bourbonpump3.jpg]]<br />
<br />
*Add the butter.<br />
<br />
[[image:bourbonpump4.jpg]]<br />
<br />
*Process until it looks like this.<br />
<br />
[[image:bourbonpump5.jpg]]<br />
<br />
*Take the bowl out and stir in the ginger and walnuts.<br />
<br />
[[image:bourbonpump6.jpg]]<br />
<br />
<br />
==Assembly==<br />
Preheat your oven to 350 and pull your dough out of the fridge. Let it sit 10-15 minutes so it's not so hard. You can also beat the hell out of it with your rolling pin (still wrapped in plastic) to soften it. Roll it out.<br />
<br />
[[image:bourbonpump7.jpg]]<br />
<br />
Put it in the tart pan, fold in the edges and then pour in the filling (might want to give it a stir if it's been sitting for a while).<br />
<br />
[[image:bourbonpump8.jpg]]<br />
<br />
Top, and bake. 50-65 minutes.<br />
<br />
[[image:bourbonpump9.jpg]]<br />
<br />
Done!<br />
<br />
[[image:bourbonpump10.jpg]]<br />
<br />
No shots out of the tart pan. Won't be removing it until just before serving tomorrow, sorry.</div>Toast