Speculaas Tart With Almond Filling

Recipe by alligirl
READY IN: 1hr 30mins
SERVES: 12-16
YIELD: 1 tart




  • 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.
  • 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.).
  • 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.