Pumpkin Streusal Tart

This is a recipe attributed to Ronald Reagan, and it is fabulous.  Who knew that I would be serving holiday desserts that the Reagan's preferred?  It is really spectacular!

Ingredients:

Crust:

2 cups all-purpose flour 1/3 cup sugar 1 tsp. orange zest 1/2 tsp. salt 2/3 c. butter 1 egg 1/4 c. whipping cream

Filling:

1 15 oz. can pumpkin

3 eggs

1/2 c. sugar

1/2 c. cream

1/4 c. brown sugar

1/4 c. bourbon

2 Tbs. flour

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. salt

1/4 tsp. ground cloves

Topping:

3/4 c. flour

1/4 c. sugar

1/3 c. brown sugar

1/2 c. butter

3/4 c. toasted chopped walnuts

1/4 c. crystalized ginger

1. In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.
2. On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
3. In a large bowl, combine the filling ingredients. Pour into crust. For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
4. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean.