Shelly's Recipe

BOURBON PUMPKIN TART WITH STREUSEL TOPPING

Category: Tarts

For the Pumpkin Filling:
1 15-oz. can of pure pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup firmly packed, dark-brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tbsp all-purpose flour
1/2 cup heavy whipping cream
1/4 cup bourbon

For the Streusel Topping:
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup firmly packed, dark-brown sugar
1/4 tsp ground cinnamon
1/2 tsp salt
1/2 cup (1 stick) chilled, unsalted butter

Line a 10-inch tart pan with the tart dough. Preheat oven to 350.

To make the filling: Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, salt, cinnamon, ginger, cloves and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.

To make the topping: Combine the flour, both sugars, 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 3 to 5 times, until the mixture is crumbly.

To bake the tart: 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 the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.