BOURBON PUMPKIN TART WITH PECAN STREUSEL

BOURBON PUMPKIN TART WITH PECAN STREUSEL image

Yield 8-10 servings

Number Of Ingredients 29

Ingredients

For Crust:
2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon table salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/4 cup heavy cream; more if needed
For Filling:
One 15-ounce can pure solid-pack pumpkin (not pumpkin pie filling)
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon table salt
1/2 cup heavy cream
1/4 cup bourbon
For Streusel:
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup pecan halves, lightly toasted, then coarsely chopped
Lightly sweetened whipped cream (optional)

Steps:

Make crust: Whisk flour, sugar, orange zest, and salt in bowl of stand mixer. Using paddle attachment on low, cut in butter until the mixture looks crumbly, with pieces of butter about size of dried peas. Add egg and cream, mixing on low until the dough is just combined. If dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 1 week. Make filling: Spoon pumpkin into large bowl. Whisk in eggs, one at a time, until thoroughly incorporated. Add both sugars, flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon. Make streusel topping: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add butter and pulse until blended into the dry ingredients and mixture is crumbly. Remove blade and stir in the pecans. Assemble and bake: Position a rack in the middle of oven and heat to 350 F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. 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" round about 3/16" thick. Drape the round into an 11" fluted tart pan with removable bottom. Fold excess dough into the sides of pan and press to create an edge that's flush with top of the pan and about 1/2" thick. Pour filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in center, 50 to 65 minutes. Let tart cool on 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 at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with whipped cream.