Before I get to the recipe, I am aggravated today by a fellow blogger who has seen fit to take others photos (not mine as far as I can tell), put HER watermark on them, and claim them as her own. It’s people like her that give ALL bloggers a bad name ~ especially those who use lots of pictures. I wrote a comment on her latest post where she calls what she is doing “recipe sharing” and since it won’t get approved, I’ll post it here, on my FB page and my personal FB page:
“Photos are the intellectual property of the photo taker. You have used other people’s photos from food.com and claimed them as your own ~ even so far as putting your watermark on them. You CANNOT do that. Every blogger knows this. A recipe cannot be copyrighted BUT any verbiage that is unique to the recipe CAN be. Again, every blogger knows this. Really, you might want to read up on copyrights in regards to photos and recipes. Screen shots have been taken and will be passed on to the proper people. I will be copying and pasting this to my blog and FB page since I doubt this will see the light of day on your blog.”
This annoys me to no end. I have no problem sharing my pictures with anyone that asks. They aren’t that great but I did take the time to make the recipe and photograph it. I’m really beginning to wonder if this certain blogger is making any of these recipes or just passing them off as if she did. I wouldn’t trust anything she puts on there. I won’t give her any publicity by naming her but I’ll be happy to pass along her blog addy if you want to check to make sure she is not stealing anything that you have posted. Email me at a_recipe_a_day at yahoo dot com.
On to the recipe ~ I found this recipe on Pinterest ~ which if you haven’t been there, you should. You will need an invite so just email me at the above address and I’ll send an invite (I’ll need your email address). I am hopelessly addicted to it. The original recipe came from The Pastry Queen and it was posted by Smells Like Home.
This is the best dessert I have made in YEARS!! I did not use a tart crust but you could certainly use your favorite. I used a Pillsbury ready made crust and just cut it up to fit my rectangle tart pan. Next time, I would leave off the streusel. It doesn’t add anything and really doesn’t look very appetizing.
Bourbon Pumpkin Tart
1 (15 oz) can pure pumpkin
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tbsp flour
1/2 cup heavy whipping cream
1/4 cup bourbon
3/4 cup flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter
Preheat oven to 350º. Line your tart pan with the dough. Place tart pan on a cookie sheet for ease in getting into and out of the oven.
Pour pumpkin into large bowl and whisk in the eggs, one at a time, until it is well mixed. Add sugars, salt, cinnamon, ginger, cloves and flour and whisk for about 30 seconds. Whisk in the heavy cream and bourbon. The filling may seem a bit runny but it’s fine.
To make the streusel put all ingredients EXCEPT the butter into a food processor bowl. Cut up the butter into small cubes and add to the flour mixture in the bowl. Pulse until the mixture looks crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the topping evenly over the pumpkin mixture.
Bake for 45 to 50 minutes until the filling is set.
Let cool at least one hour before serving.
Serve warm or at room temperature. It also tastes good cold. Store leftovers in the refrigerator.
Makes 6-8 servings.