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1
Preheat oven to 350u00b0F.
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2
CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
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3
Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
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4
Add egg and cream, mixing on low speed til dough is just combined.
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5
Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
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6
Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
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7
FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
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8
Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
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9
Whisk in heavy cream and bourbon.
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10
STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
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11
Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
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12
Stir in the walnuts and crystallized ginger.
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13
ASSEMBLE THE TART.
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14
Unwrap dough and let it warm up until it is pliable (5-15 minutes).
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15
Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
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16
Pour the pumpkin mixture into the unbaked tart crust
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17
Scatter the struesel topping evenly over the pumpkin mixture.
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18
Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
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19
Let the tart cool for at least 2 hours before serving.
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20
Serve with lightly sweetend whip cream or with vanilla ice cream.
