If the idea of cramming a piece of pie or cake into your already overly stretched stirrup pants on Turkey Day isn’t your idea of fun – step into the light my friends. This tart is just the amount of sweet to curb your sugar cravings, come next Thursday.
A buttery, silky, smooth tart crust provides the home for a sweet and delicious pumpkin filling, while a crunchy topping rounds it out.
A little sliver of this decadent treat is all you’ll need, but I won’t judge if you take a giant hunk and smother it in whipped cream and vanilla ice cream.
Easy to throw together, beautiful to share, if you’re not in charge of dinner next week, be sure to bring this along for your friends and family.
This recipe comes from the fabulous book, “The Pastry Queen” by Rebecca Rather. This book is so amazing, every page has me drooling and saying, “I’ll be making that!” So stay tuned, a few more pies, tarts, and baked goods will be coming your way from this gem.
Bourbon Pumpkin Tart with Streusel Topping
2 cups all purpose flour
1/2 teaspoon salt
1/3 cup sugar
2/3 cup (11 tablespoons) chilled butter
1 large egg, lightly beaten
1/4 cup chilled heavy whipping cream
1 (15 ounce) can pure pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 tablespoon all purpose flour
1/2 cup heavy whipping cream
1/4 cup bourbon (I used Knob Creek)
3/4 cup all purpose flour
1/3 cup sugar
1/3 cup firmly packed dark brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled butter
To Make Tart Crust:
Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar in a large bowl on low speed, about 30 seconds. Cut the chilled butter into 1/2-inch pieces. Add the butter to the flour mixture and combine on low speed, about 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll the dough out to a 1/8-inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to 10 inch tart pan. Press it lightly into place.
Preheat oven to 350 degrees.
To Make The Filling:
Spoon the pumpkin into a large bowl. Whisk in eggs, one at time, until thoroughly incorporated. Add both sugars, the salt, cinnamon, ginger, cloves, and flour; whisk vigorously about 30 seconds. Whisk in cream and bourbon.
To Make The Topping:
Combine the flour, both sugars, the cinnamon, and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse until mixture is crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture (don’t worry it won’t fall to the bottom of the tart.) bake for 45 to 50 minutes, until filling is set. Let the tart cool at least one hour before serving. Serve warm or at room temperature with whipped cream and/or vanilla ice cream.