Description
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!
Ingredients
Units
Scale
For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 2/3 cup (11 tbsp) cold unsalted butter
- 1 large egg, lightly beaten
- 1/4 cup chilled heavy whipping cream (more as needed)
For the pumpkin filling:
- 1 can (15 oz) pure pumpkin puree
- 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
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.
- Prep Time: 30 minutes
- Cooling Time: 1 hours
- Cook Time: 47 minutes
- Category: pies | tarts
- Cuisine: American
Beautiful Pumpkin Tart! The addition of bourbon makes it extra special. Thanks.
Oh wow this looks amazing!!
That is gorgeous and the recipe sounds divine. Question: how did you remove it from that tart tin without it breaking? Does it have a removable bottom? It looks just perfect! Thank you for sharing the recipe. This is going on my Thanksgiving menu for sure.
Ally: The pan does have a removable bottom. However, when the tart cools, the crust pulls away from the sides of the pan and the tarts slips out easily. Hope that helps!
They sell rectangle tart pans with removable bottoms. Like this: http://www.amazon.com/Paderno-World-Cuisine-Rectangular-Removable/dp/B00004S1BW
Mmmm this sounds lovely! Can’t wait to try!
Mmmmm I love the sound of this, and the touch of bourbon. A treat indeed!
I didn’t get a chance to make it this week – now I’m regetting it. Yours looks fantastic – I love the long tart tin pan!
I never thought to make a pumpkin pie in a tart pan, it’s beautiful, I’m going to have to try it!
This is gorgeous and it sounds amazing!
I love your tart pan! (And the tart too of course)
Tara, this is GORGEOUS! I was out of town when I made this and now I’m wishing I’d saved it for when I got back home so I might have made mine half as pretty as yours!
–my dad often calls me to make a comment on how he likes an write up I did for a recipe on my blog or that he is looking forward to trying a recipe…but yesterday he called to say how beautiful your tart was!
Heck YES!!!!! Oh my goodness this looks to-die-for!!!
Gorgeous, Tara! As usual 🙂
These photos of foods that are on my favorite flavors mind, are just superb! I can just about taste the cinnamon-y, creamy pumpkin! YUM!!
Bourbon & Pumpkin, my two FAVORITE things!
Tara, this is SO beautiful! I love it.
Beautiful pictures! I also don’t like pumpkin pie – but a tart I can go for 🙂
What kind of tip did you use to pipe the whipped cream?
The texture of the tart compared to a pumpkin pie is similar but this recipe is more richly spiced that regular pumpkin pie. I can’t explain what the bourbon makes it taste like except that it adds a subtle flavor of bourbon. Feel free to omit the bourbon and add a couple tsp of vanilla extract and 3 extra tablespoons of heavy cream, although, I’m sure the tart will be moist enough without the extra heavy cream. Hope you enjoy it!
Chicago Metallic makes one. Sometimes it’s called a quiche pan – same thing though. You want one with a removable bottom. Have you checked Amazon? I just looked and a whole page of tart pans comes up.
A 10″ pie pan can be substituted. Otherwise, a 9″ or 11″ tart pan (or pie pan) can be substituted. Sometimes the 10″ is sold as 10 1/4 inches or 10 1/2 inches but they are all basically the same size. Hope this helps!
For the crust — I don’t have a mixer with a paddle attachment- what do you recommend to do or use? Can’t seem to pull the trigger on a $250 mixer
Hi Sue! If you have a hand mixer you could use that in place of the stand mixer. You could also easily make the crust by hand: combine all of the dry ingredients in a large bowl and cut the butter into the flour mixture with a pastry cutter or 2 knives. The latter will take a little longer but it should work fine. Hope you love this and Happy Thanksgiving!
Thanks! 🙏🏻 Also how much butter for strussel topping?
Ack! So sorry the butter was missing from the streusel recipe. It’s 1 stick (4 oz) unsalted butter. I just amended the ingredient list. Thanks for bringing this to my attention, Sue!
Hi, your pumpkin tart looks amazing. I also like your all butter pie crust. In the instructions in number 4 you say to pour the pumpkin mix into the prepared tart crust. Do you prepare the crust before pouring the pumpkin mixture in? If so, please include info. I would like to make this for the upcoming holiday seasons. Thx for sharing. All the best.
Holy hell, this is fricking good even with my mistake of putting the zested lemon in the crust for this pumpkin tart. thank you, thank you
LOL! So great to hear!! Thanks so much for coming back to leave a review!