I’d like to have a really good excuse for having two cups of leftover cranberry sauce. Like I hosted a giant Thanksgiving party and still had lots of food when everyone left… stuffed.
Alas my leftovers were due to poor planning. One of my CSAs delivered a package of partly frozen cranberries. Rather than freeze them immediately, I let them sit and get soft–at which point I had to make cranberry sauce. Even though I wasn’t entertaining.
Hmmm… when life gives you cranberry sauce, make a Cranberry Streusel Tart.
In truth, I was thinking a lot about leftovers anyway. I was interviewed this year for the Milwaukee Journal Sentinel article on Thanksgiving Leftovers, after winning their (leftover) recipe contest last year. (This year’s article included cranberry streusel bars–why, bizarrely, do those sound more fattening to me…) In the end, it felt natural to pull this together. The crust came from a prior (plum) tart, the streusel from an apple streusel muffin topping and the cranberry sauce from a recipe I posted last year.
Luckily some brave friends were coming over for coffee on Sunday and agreed to be experimented on. Brave friends–that’s what I’m thankful for this holiday season! Though in the end, it wasn’t scary to eat at all!
Cranberry Streusel Tart
- 2 t cinnamon
- 1 t cardamom (or 1/2 t ginger)
- 1/4 cloves
- 1/4 allspice
- 1/3 c sugar
- 1/2 t orange zest
- 3/4 c whole wheat flour
- 3/4 c all purpose flour
- 1/2 cup finely ground hazelnuts or almonds
- 1 stick butter
- 1 egg yolk
- 2 c cranberry sauce
- 1/4 cup packed brown sugar
- 3 T all-purpose flour
- 2 T rolled oats
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons butter, melted
1. Mix crust ingredients, then press into 11 inch tart pan. Bake at 375 for 10 minutes.
2. While crust is baking, prepare streusel topping by mixing ingredients (I used my fingers) until crumbly.
3. Remove partially baked crust from oven, leaving oven on. Top with cranberry sauce, then sprinkle with streusel topping, leaving some of the cranberry sauce showing through. Bake another 15 minutes until topping starts to brown.
4. Serve warm or cold.
- All Natural Pumpkin Spice Latte (50% of Vitamin A!)
- Savory Meat and Mushroom Galette