‘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 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!
- Prep Time: 30min (active) + 1hr to chill
- Cook Time: 40-50min
- Yield: 10-12 servings
I used half of the dough but I made a full filling recipe so that I could use my lonely and underused rectangular tart pan and I baked the tart on a baking sheet for 35 minutes.
1 unbaked tart crust, lemon omitted
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
For the streusel topping:
¾ cup all-purpose flour
1/3 cup granulated sugar
1/3 cup firmly packed, dark-brown sugar
¼ tsp ground cinnamon
½ tsp salt
4 oz (1 stick) unsalted butter
Line a 10-inch tart pan with the tart dough. Preheat 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 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 assemble and bake: 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.
adapted from The Pastry Queen by Rebecca Rather