How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Speculaas Tart With Almond Filling?

You need 21 ingredients. The key ingredients include: Dough, 2 3/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and more.

Is Speculaas Tart With Almond Filling suitable as baking & desserts?

Yes, Speculaas Tart With Almond Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Speculaas Tart With Almond Filling?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Speculaas Tart With Almond Filling Recipe

Name: Speculaas Tart With Almond Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 2 3/4 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 1 cup unsalted butter, room temperature; 1 cup packed dark brown sugar; 1 large egg; Filling; 1 1/2 cups blanched slivered almonds (about 6 ounces); 3/4 cup sugar; 1/4 cup unsalted butter, room temperature; 1 large egg; 2 teaspoons grated lemon peel; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; 3/4 teaspoon almond extract; powdered sugar; apricot preserves

Speculaas Tart With Almond Filling

Eats Now Editorial Team · 1563 kcal · Baking & Desserts

1
For filling:.
2
Blend first 8 ingredients in processor until nuts are finely chopped.
3
Transfer to small bowl.
4
Cover; chill at least 2 hours and up to 2 days.
5
For dough:.
6
Sift first 6 ingredients into medium bowl.
7
Using electric mixer, beat butter and sugar in large bowl until blended; beat in egg.
8
Add flour mixture and beat until moist clumps form.
9
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.).
10
Preheat oven to 325u00b0F
11
Butter 9-inch-diameter springform pan.
12
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.
13
Spread filling in dough.
14
Trim dough on sides to 1/2 inch above level of filling.
15
Fold dough in over filling.
16
Roll out second dough disk on lightly floured surface to 12- to 13-inch round.
17
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.)
18
Place chilled dough round on tart; press to adhere and seal edges.
19
Bake tart until crust is brown, about 50 minutes.
20
Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
21
Line 2 baking sheets with parchment paper.
22
Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness.
23
Using 2-inch gingerbread-man cutter, cut out cookies.
24
Transfer cutouts to prepared sheets. Repeat, using all of dough.
25
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.).
26
Sift powdered sugar over top of tart.
27
Place small dab of preserves on back of 1 cookie; place at top edge of tart; repeat with more cookies, forming border around tart.
28
Transfer tart to platter.
29
Let stand at room temperature at least 1 hour.

Speculaas Tart With Almond Filling

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