Oregon Autumn Tart
Sometimes, an abundance of ingredients in the pantry necessitates the creation of a new recipe. Â We had bag of fresh local cranberries in the fridge, a few handfuls of lingonberries from the garden, and a glut of locally-grown hazelnuts. Â A perfect collection of ingredients for a truly Oregonian Autumnal tart.
Oregon Autumn Tart
1 sheet puff pastry
For the filling:
2 1/2 C fresh cranberries and lingonberries, washedÂ
1 1/2 C granulated or unrefined natural sugar (you can use 1 C for a more-tart dessert)
zest of one orange (I prefer to use a microplane for a very fine zest)
For the topping:
1/2 C unsalted butter, softened
1/2 C light brown sugar
1/2 C granulated sugar
2/3 C unbleached flour
pinch of salt
1/4 tsp nutmeg
1 heaping C hazelnuts, coarsely chopped
In a large bowl, combine butter, sugars, flour, salt and nutmeg. Â Using a pastry cutter or a clean hand, cut butter into other ingredients until it is in pea-sized pieces. Â Then, fold in hazelnuts. Â Set aside. (Can be made one day in advance and refridgerated.)
In a large skillet, combine berries, orange zest, and sugar. Â Cook on medium heat, stirring often. Â (As the berries pop, their juices will dissolve the sugar.) Â Use the back of your spatula to crush the cranberries as the cook, and continue to simmer until mixture is thickened and all berries are beginning to cook down. Â Remove from heat and allow to cool completely.Â
While berries are cooking, roll out puff pastryÂ to fill a jellyroll pan. Â Place on parchment paper, and then in jellyroll pan. Â Roll the edges of the puff pastry over and use a fork to crimp them down.
Preheat oven to 375F. Â Spread cooled berry mixture evenly over the pastry with a spatula. Â
Sprinkle streusel-nut topping over the berries, pressing it down gently.
Bake for 25-30 minutes until pastry is puffed and golden, berries are bubbling, and streusel topping is begins to turn golden.
Allow the tart to cool thoroughly before cutting into squares. Â Serve with whipped cream if desired.
I confess, leftovers of this tart made for a pretty darn good November breakfast with a cup of coffee.
Hope you are enjoying all the good things of the season, too.