Speculaas Tart With Almond Filling

READY IN: 1hr 30mins
Recipe by alligirl

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

Top Review by Kitchen__Princess

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.

Ingredients Nutrition


  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 325°F
  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.

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