Name: Bourbon Pumpkin Tart
Prep time: 30 min
Cook time: 47 min
Total time: 2 h 17 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ tsp salt; ⅓ cup granulated sugar; ⅔ cup (11 tbsp) cold unsalted butter; 1 large egg, lightly beaten; ¼ cup chilled heavy whipping cream (more as needed); 1 can (15 oz) pure pumpkin puree; 3 large eggs; ½ cup granulated sugar; ¼ cup firmly packed, dark-brown sugar; ¼ tsp salt; 1 tsp ground cinnamon; 1 tsp ground ginger; ½ tsp ground cloves; 1 tbsp all-purpose flour; ½ cup heavy whipping cream; ¼ cup bourbon

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Bourbon Pumpkin Tart is full of warmth from the pumpkin spices and a hint of bourbon flavor, making it a fantastic Thanksgiving dessert to serve. The pastry crust is buttery and flaky, and it’s WAY better than any regular soggy pumpkin pie crust you’ve eaten in the past.

Bourbon Pumpkin Tart has been topped with whipped cream and has been sliced into pieces.

‘Tis the season for all things pumpkin and as my turn to choose for Project Pastry Queen approached this time around, I was stoked to see that my recipe would fall smack in the middle of October.

It’s never easy to choose from this book but this bourbon pumpkin tart jumped out at me as something homey and comforting but a little different at the same time.

Buuut, I’ve said before that I’m not a fan of pumpkin pie so I’m always on the hunt for alternative desserts to take the place of the traditional on the Thanksgiving table.

A rectangular Bourbon Pumpkin Tart has been swirled with whipped creamed on top and is ready to serve.

A Pumpkin Pie Like No Other

And just like those pumpkin mousse parfaits were a lovely change last year, this bourbon pumpkin tart is really something special.

The funny thing is, the texture of this tart is sort of like a pumpkin pie but the tart as a whole is full of warmth from the spices and the pastry crust is buttery and flaky.

It’s waaaay better than any soggy pumpkin pie crust I’ve ever eaten!

If you’re concerned about the bourbon, don’t be. It’s a barely-there flavor that seems to flutter just under the spices, rounding out and making this tart a little more “mature.”

I did make the full batter recipe also but reserved the other half to make mini-tarts later in the week to bring to work. I also [obviously] opted out of the streusel topping and went with a traditional whipped cream instead.

A pretty piping job with some regular ol’ whipped cream can transform a ho-hum dessert to an over-the-top one – wouldn’t this tart look great on the Thanksgiving dessert table? I certainly think so!

This bourbon pumpkin tart has been one of the most popular recipes every holiday season since I first shared it back in 2011. I know you’ll love it as much as we do!

Bourbon Pumpkin Tart

Yield: 12 servings

Prep Time: 30 minutes

Bake Time: 47 minutes

Cooling Time: 1 hour

Total Time: 2 hours 17 minutes

Filled with warm fall spices and just a hint of bourbon flavor, this Bourbon Pumpkin Tart is the adult version of your regular ol' pumpkin pie. Make sure you check the Notes section below for information on tart pan sizes to use for this tart!

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Ingredients

For the crust:

2 cups all-purpose flour
½ tsp salt
⅓ cup granulated sugar
⅔ cup (11 tbsp) cold unsalted butter
1 large egg, lightly beaten
¼ cup chilled heavy whipping cream (more as needed)

For the pumpkin filling:

1 can (15 oz) pure pumpkin puree
3 large eggs
½ cup granulated sugar
¼ cup firmly packed, dark-brown sugar
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
1 tbsp all-purpose flour
½ cup heavy whipping cream
¼ cup bourbon

Instructions

To make the tart dough: Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar, on low speed about 30 seconds. Cut the chilled butter into ½-inch pieces. Add the butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
If making rectangular tarts, divide the dough and gently shape it into 2 disks, wrap them in plastic wrap, and refrigerate for at least 1 hour. If making a 10-inch round tart, shape all of the dough into 1 round disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
If making rectangular tarts, roll each of the disks out to rectangle shapes of ⅛-inch thickness on a generously-floured flat surface. If making a 10-inch round tart, roll the dough into a large circle of ⅛-inch thickness on a generously-floured flat surface. Fold it over the rolling pin and gently transfer the dough to the tart pan(s). Press it lightly into place. Chill the pan(s) while the oven preheats and you make the filling.
Preheat the oven to 350° F.
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 assemble and bake: Pour the pumpkin mixture into the prepared tart crust(s).
Bake for 45 to 50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve at room temperature.

Notes

adapted from The Pastry Queen by Rebecca Rather

Tart pan notes: The recipe as written will fill 2 rectangular tart pans (each 14 x 5 x 1-inch) or 1 10-inch round tart pan. If you want to make just 1 rectangular tart, cut the dough and filling recipes in half.

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