Bourbon Spiced Pumpkin Tart with Crunchy Walnut Streusel

Instructions

1. 1

   Preheat oven to 350°F. In a food processor, pulse the flour, sugar, orange zest, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the beaten egg and cream, and pulse just until a dough ball forms. Refrigerate the dough for at least 30 minutes.

2. 2

   On a lightly floured surface, roll out the chilled dough into a 13-inch circle. Carefully transfer the dough to an 11-inch fluted tart pan with a removable bottom, pressing it into the bottom and up the sides.

3. 3

   In a large bowl, whisk together the eggs, pumpkin puree, sugar, heavy cream, brown sugar, bourbon, flour, cinnamon, ginger, salt, and cloves until well combined. Pour the filling into the prepared tart crust.

4. 4

   In a medium bowl, whisk together the flour, sugar, brown sugar, salt, and cinnamon for the streusel topping. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the toasted walnuts and crystallized ginger. Sprinkle the streusel evenly over the pumpkin filling.

5. 5

   Bake the tart for 45-55 minutes, or until a knife inserted in the center comes out clean. Allow the tart to cool completely on a wire rack before slicing and serving. Refrigerate any leftovers.