 | | Directions | Tart Crust:
- Mix flour, sugar, lemon zest and salt in a large mixing bowl.
- Add the butter and mix on low speed until crumbly. (Approximately 3-5 minutes.)
- Add the egg and cream mixing on low just until combined.
- If dough seems dry, add cream 1 tablespoon at at time until it reaches the right consistency.
- Mold into a disk. You may roll the dough out right away on a floured surface into a 13 inch round or wrap the disk in plastic wrap and refrigerate for one hour or up to one week. (Can be frozen for one month)
Filling:
- Spoon pumpkin into mixing bowl.
- Add eggs one at a time until incorporated.
- Add both sugars, flour, ginger, cinnamon, cloves and salt. (plus 1/4 teaspoon of nutmeg, optional).
- Whisk in heavy cream and apple juice.
Streusel Topping:
- Combine flour, sugars, cinnamon and salt in a medium sized bowl.
- Add chunks of butter and mix with a fork until it resembles crumbles.
- Stir in walnuts, almonds and crystalized ginger.
- Postition rack in the middle of the oven and preheat to 350°.
- If dough is refrigerated, warm it up on the counter for 5-10 minutes.
- Roll out on floured surface into a 13 inch round.
- Drape over a fluted pan or pie plate.
- Fit the dough into the flutes and to the top of the dish.
- Pour filling mixture into unbaked crust.
- Scatter streusel over the top.
- Bake until topping is evenly cooked and no longer wet in the center, 60-70 minutes.
- Let cool on a rack for at least 2 hours or refrigerate overnight.
- Serve at room temperature with whipped cream.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: tart pan or pie pan
Servings: 8
|  | | Ingredients | | - | | CRUST: |
| - | | 2 cups flour |
| - | | 1/3 cup sugar |
| - | | 1 teaspoon lemon zest |
| - | | 1/2 teaspoon salt |
| - | | 11 tablespoons cold, unsalted butter, cut into cubes |
| - | | 1 large egg, lightly beaten |
| - | | 1/4 cup heavy cream, more if needed |
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| - | | FILLING: |
| - | | 1 (15 oz.) can pumpkin - solid pack |
| - | | 3 large eggs |
| - | | 1/2 cup sugar |
| - | | 1/4 cup brown sugar |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon ground ginger |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon cloves or nutmeg |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup heavy cream |
| - | | 1/4 cup apple juice (or bourbon) |
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| - | | STREUSEL TOPPING: |
| - | | 3/4 cup flour |
| - | | 1/3 cup sugar |
| - | | 1/3 cup brown sugar |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup cold, unsalted butter, cut into pats |
| - | | 3/4 cup walnuts, chopped - toasting is optional |
| - | | 1/4 cup slivered almonds - toasting is optional |
| - | | 1/4 cup crystallized ginger - chopped |
| - | | whipped cream for garnish |
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