1. Preheat oven to 350°F. 2. CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds. 3. Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter. 4. Add egg and cream, mixing on low speed til dough is just combined. 5. Mold dough into a 1-inch-thick disk and wrap in plastic wrap. 6. Refrigerate at least 1 hour or for up to a week (or freeze for up to a month). 7. FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time. 8. Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds. 9. Whisk in heavy cream and bourbon. 10. STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl. 11. Add the butter and pulse (or cut) until butter has blended and mixture is crumbly. 12. Stir in the walnuts and crystallized ginger. 13. ASSEMBLE THE TART. 14. Unwrap dough and let it warm up until it is pliable (5-15 minutes). 15. Roll the disk into a 13 inch round and drape around a 10 inch tart pan. 16. Pour the pumpkin mixture into the unbaked tart crust 17. Scatter the struesel topping evenly over the pumpkin mixture. 18. Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes). 19. Let the tart cool for at least 2 hours before serving. 20. Serve with lightly sweetend whip cream or with vanilla ice cream. ---------------------------------------------------------------------------
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Ingredients
