Pumpkin Bourbon Tart with Brown Butter Crumb Topping: Boozy pumpkin tart sprinkled with brown butter crumb topping and finished with a Bourbon Brown Sugar Whipped Cream.
This morning I woke up not feeling well.
A fairly common experience when you have a chronic illness. But sucks nonetheless, especially when you had stuff you wanted to get done.
Our area was getting snow, just not our house. My Facebook feed was filled with snow sticking on the ground and coming down hard. I was jealous.
So my sweet husband decided that I needed to go to the snow as he knows it makes me happy.
In my pajamas today and with scary hair he drove me around to look at all the snow.
It worked. It cheered me up.
These are the things I love about my husband. The small things.
There are women that love a grand gesture. I am not that woman.
Since baking season is in full force, one of the nice things he always does is buy large quantities of unsalted butter, heavy cream, and eggs every time he goes to Costco now. This will continue on until the new year.
I mean I won’t stop baking but just not in mass quantity.
Today’s baked good was a try out for a Thanksgiving dessert. It’s best to make it in a 10-inch tart pan. But since I took my 10-inch tart pan out and it was bent in half I had to improvise. 🙂 I used a 14-inch rectangular pan and four 4-inch quiche pans.
Don’t skip the step of the Bourbon Brown Sugar Whipped Cream.
Did this make the cut for Thanksgiving? Yes, for the adults. This tart most definitely has a bourbon flavor, which my husband loves. The brown butter crumbs also add a more adult flavor palette as well.
Pumpkin Bourbon Tart with Brown Butter Crumb Topping
1 unbaked tart crust (recipe follows)
For the tart dough:
2 cups all purpose flour
1/2 tsp salt
1/3 cup sugar
2/3 cup (11 tbsp) chilled unsalted butter
1 large egg, lightly beaten
1/4 cup chilled heavy whipping cream (more as needed)
1 15-oz. can of pure pumpkin 3 large eggs
1/2 cups granulated sugar
1/4 cups firmly packed, dark-brown sugar
1/4 tsp. salt
1 TBSP pumpkin pie spice
1 TBSP all-purpose flour
1/2 cups heavy whipping cream
1/4 cups bourbon
Brown Butter Crumb Topping:
3/4 cups all-purpose flour
1/3 cups granulated sugar
1/3 cups firmly packed, dark-brown sugar
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 cups browned butter, chilled
Bourbon Brown Sugar Whipped Cream:
1 cup heavy whipping cream
1/4 cup brown sugar
1 TBSP bourbon
For the tart dough:
Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar in a large bowl on low speed about 30 seconds.
Cut the chilled butter into 1/2-inch pieces.
Add the butter to the flour mixture and combine on low speed about 1 to 1 1/2 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 TBSP at a time.
Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll the dough out to 1/8-inch thickness on a generously floured flat surface.
Fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan.
Press it lightly into place.
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, pumpkin pie spice, 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.
Scoop the butter into small pieces and add to the flour mixture. Pulse 3 to 5 times, until the mixture is crumbly.
Pour the pumpkin mixture into the prepared tart crust.
Spoon the streusel topping evenly over the pumpkin mixture.
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.
Top with Bourbon Brown Sugar Whipped Cream.
To make the whipped cream:
Using a cold clean stand mixer bowl, pour in heavy cream.
Whip on high until soft peaks form.
Add brown sugar and beat until stiff peaks form.
Add bourbon and beat until fully combined.