SPECULAAS TART WITH ALMOND FILLING
Categories Nut Dessert Bake Christmas Almond Spice Winter Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 21
Steps:
- For dough:
- Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Beat in egg. Add flour mixture and beat until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.)
- For filling:
- Blend first 8 ingredients in processor until nuts are finely chopped. Transfer to small bowl. Cover; chill at least 2 hours and up to 2 days.
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. Spread filling in dough. Trim dough on sides to 1/2 inch above level of filling. Fold dough in over filling.
- Roll out second dough disk on lightly floured surface to 12- to 13-inch round. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. Reserve dough scraps for cookies. Place chilled dough round on tart; press to adhere and seal edges.
- Bake tart until crust is brown, about 50 minutes. Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
- Line 2 baking sheets with parchment paper. Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness. Using 2-inch gingerbread-man cutter, cut out cookies. Transfer cutouts to prepared sheets. Repeat, using all of dough.
- Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.)
- Sift powdered sugar over top of tart. Place small dab of preserves on back of 1 cookie; place at top edge of tart. Repeat with more cookies, forming border around tart. Transfer tart to platter. Let stand at room temperature at least 1 hour.
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Mike Poag
[email protected]This tart is a great way to impress your guests. It's sure to be a hit at your next party.
Otta ayro
[email protected]This tart is a definite winner! I'll be making it again and again.
mbmr0812
[email protected]I'm not sure what I did wrong, but my tart didn't turn out very good. I'm going to try it again following the recipe more carefully.
Rupa Majhi
[email protected]This tart is a bit pricey to make, but it's worth it for a special occasion.
Mrhussain75
[email protected]I'm allergic to almonds, so I substituted another type of nut in the filling. The tart still turned out great.
Sun Khan
[email protected]This tart is the perfect way to use up leftover speculaas cookies.
Lilitha Manase
[email protected]I love the combination of flavors in this tart. The speculaas crust is perfectly complemented by the almond filling.
Jaanii Jaanii
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious dessert.
Rao Atif
[email protected]I'm not a baker, but this recipe was easy enough for me to follow. The tart turned out great, and I'm so glad I tried it.
Arsalan Malang
[email protected]This tart is the perfect holiday dessert. It's festive, delicious, and easy to make.
Qadeer Malah
[email protected]I made this tart for a potluck, and it was a huge success. Everyone loved it!
Amanda Shelton
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
Sojib Gaming
[email protected]I followed the recipe exactly, but my tart didn't turn out as good as the picture. The crust was too crumbly and the filling was too runny.
Abraham Gyasi
[email protected]This tart was a bit too sweet for my taste, but my kids loved it. They said it was the best tart they've ever had.
bd gamer yt
[email protected]I'm not a huge fan of speculaas, but I thought I'd give this recipe a try. I was pleasantly surprised! The tart was delicious, and the almond filling was especially good. I'll definitely be making this again.
Clara Fennell
[email protected]This speculaas tart with almond filling was a hit! The combination of the spicy speculaas crust and the sweet almond filling was perfect. I loved the addition of the orange zest, which added a nice citrusy flavor. The tart was also very easy to make,