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.
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