Speculaas Tart With Almond Filling Recipes
SPECULAAS TART WITH ALMOND FILLING
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.
Provided by alligirl
Categories Tarts
Time 1h30m
Yield 1 tart, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- 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.
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.
DUTCH SPECULAAS COOKIES (WITH SLIVERED ALMONDS ON TOP)
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar together.
- Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball.
- Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick.
- Use cookie cutters to shape into desired forms
- Brush the tops with lightly beaten egg white.
- Decorate tops with slivered almonds.
- Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Nutrition Facts : Calories 129.3, Fat 6.7, SaturatedFat 3.3, Cholesterol 13.4, Sodium 87.2, Carbohydrate 16.3, Fiber 0.8, Sugar 8.2, Protein 1.7
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- 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. DO AHEAD Can be made 2 days ahead; keep chilled. Soften slightly before rolling.
- 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.
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#weeknight #time-to-make #course #cuisine #preparation #occasion #pies-and-tarts #tarts #desserts #scandinavian #european #dinner-party #dietary #gifts #low-sodium #low-in-something #4-hours-or-less
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