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    You are in: Home / Recipes / Speculaas Tart With Almond Filling Recipe
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    Speculaas Tart With Almond Filling

    1/1 Photo of Speculaas Tart With Almond Filling

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    alligirl's Note:

    This recipe looks spectacular! Use a two-inch gingerbread-man cutter to make the cookies for the topping. Taken from and posted for ZWT.

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    Serves: 12-16



    Units: US | Metric




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

    Ratings & Reviews:

    • on May 08, 2011


      Made this a few days ago and it is already gone! This is fabulous and I am keeping this in the back of my mind for Christmas. I come from a dutch background and it reminded me of something my Oma used to make. The only thing I may change in the future is the spices - I looked at recipes for speculaas spice mix which also include cardamom and white pepper so i may try adding those in next time (as the recipe as stated didn't quite have the right mix). I also decorated with whole blanched almonds on top and added an egg yolk wash over it. Didn't use powdered sugar at all.

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    • on June 05, 2010


      Just what I was looking for!! I love almond desserts and this was perfect for me! No trouble to prepare at all and the results were so worth it. Will be making again when I need my almond tart fix! ZWT6

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Speculaas Tart With Almond Filling

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 514.7
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 13.1 g
    Cholesterol 81.8 mg
    Sodium 135.9 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 2.8 g
    Sugars 31.3 g
    Protein 8.1 g

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