Project Pastry Queen: Bourbon Pumpkin Tart with Streusel Topping

I have unfortunately missed the last few weeks of Project Pastry Queen’s assignments, but hopefully am now back on track with this weeks Bourbon Pumpkin Tart with Streusel Topping. This recipe came at a perfect time as a just bought a cool rectangular tart pan an have been wanting to break it in! This tart tastes really good but is not very pretty.


Tart Crust
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

Pumpkin Filling
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 recommend Buffalo Trace)

Streusel Topping
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
Line 10 inch tart pan (I used a 12 x 8 inch rectangle)with the tart dough.
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 or vanilla ice cream.
Yield: 8 to 10 servings