Bourbon Pumpkin Tart With Walnut Streusel

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated orange zest
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed
• 1 large egg, lightly beaten
• 1/4 cup heavy whipping cream
• 3 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup sugar
• 1/2 cup heavy whipping cream
• 1/4 cup packed brown sugar
• 1/4 cup bourbon
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold butter, cubed
• 3/4 cup coarsely chopped walnuts, toasted
• 1/4 cup chopped crystallized ginger

1. Preheat oven to 350u0b0. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes.
2. On a lightly floured surface, roll out crust into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom.
3. Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
4. Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

flour, sugar, orange zest, salt, cold butter, egg, heavy whipping cream, eggs, solidpack pumpkin, sugar, heavy whipping cream, brown sugar, bourbon, flour, ground cinnamon, ground ginger, salt, ground cloves, flour, sugar, brown sugar, salt, ground cinnamon, cold butter, walnuts, ginger

Taken from www.tasteofhome.com/recipes/bourbon-pumpkin-tart-with-walnut-streusel/ (may not work)