ERIN BROWN |Dolce Baking Co.
By JILL WENDHOLT SILVA
The Kansas City Star
How long have you been making this recipe for your family? “Probably five or six years.”
Why has it become a favorite? “Thanksgiving has to include pumpkin at my house. I love pumpkin, but I’m a bourbon girl. I drink Manhattans. The first time I made this recipe I thought, ‘This is nice. It’s spiced. It’s cinnamon. It’s easy.’ But then when I added a couple of tablespoons of bourbon, it sort of just changed everything. I think I love the fact that it’s kind of a spinoff, but it’s still familiar. I also wanted something I could make a day ahead and not sacrifice the texture or flavor. Sometimes pies the next day are not quite as lovely, but on Thanksgiving the oven is full.”
How she serves it: With whipped cream, but it would also be good garnished with a scoop of ice cream or gelato. Erin’s dad likes to add 1/2 cup of chopped pecans to the streusel.
Makes 1 (11-inch) tart
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup granulated sugar
2/3 cup unsalted butter, chilled and cubed into 1/2-inch pieces
1 large egg, lightly beaten
1/4 cup heavy whipping cream, chilled (you may need a little more)
1 (15-ounce) can pure pumpkin
3 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar (light or dark is fine)
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (I honestly don’t do a full 1/4 teaspoon)
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream
1/4 cup bourbon (I use Maker’s Mark)
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, chilled and cubed into 1/2-inch pieces
For the tart crust: Using a mixer fitted with a paddle attachment, mix the flour, salt and sugar on low speed for about 30 seconds.
Add the chilled butter to the flour mixture and combine on low speed for 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. (Do not overmix! If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.) Gently mold the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
Remove the dough from the refrigerator and allow to sit on the counter in its plastic wrap for 10 minutes. On a generously floured surface, roll the dough out to 1/8-inch thickness, moving a quarter-turn at a time to keep the shape round. Roll the circle of dough 1 1/2 inches larger than the top diameter of the tart pan. Fold the dough circle over your rolling pin and transfer to the pan. Press lightly into place. (Try not to stretch the dough, but it’s OK to patch if necessary. I don’t use the removable bottom to my tart pan. I sit the tart ring directly onto a sturdy cookie sheet lined with parchment paper, which makes it easier to flip onto a serving platter.) Use a pastry wheel to trim the excess dough around the outer edges.
Preheat oven to 350 degrees.
For the filling: Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until incorporated. Add both sugars, the salt, spices and flour, and whisk vigorously for about 30 seconds. Whisk in the cream and the bourbon. Pour the pumpkin mixture into the prepared tart crust.
For the streusel: Combine the flour, both sugars and cinnamon in the bowl of a food processor fitted with a metal blade. Pulse 3 times. Add the butter and pulse 3 to 5 times, until the mixture is crumbly. Spoon the streusel topping evenly over the pumpkin mixture. (Don’t worry! It won’t sink to the bottom of the tart!)
Bake for 50 to 60 minutes, or until the filling is set. Let cool at least 1 hour before serving. If you want to remove the tart from the pan, top thoroughly cooled tart with a plate. Flip! Remove the tart pan. Flip the tart onto your pretty platter.
Per serving: 472 calories (49 percent from fat), 25 grams total fat (15 grams saturated), 139 milligrams cholesterol, 54 grams carbohydrates, 6 grams protein, 165 milligrams sodium, 2 grams dietary fiber.
Source: Adapted from “The Pastry Queen: Royally Good Recipes From The Texas Hill Country’s Rather Sweet Bakery & Café” by Rebecca Rather with Alison Oresman