Speculaas Tart With Almond Filling Recipes

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SPECULAAS TART WITH ALMOND FILLING



Speculaas Tart With Almond Filling image

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

2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg
1 1/2 cups blanched slivered almonds (about 6 ounces)
3/4 cup sugar
1/4 cup unsalted butter, room temperature
1 large egg
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3/4 teaspoon almond extract
powdered sugar
apricot preserves

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



Speculaas Tart with Almond Filling image

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

Dough
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
Filling
1 1/2 cups blanched slivered almonds (about 6 ounces)
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3/4 teaspoon almond extract
Powdered sugar
Apricot preserves

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)



Dutch Speculaas Cookies (With Slivered Almonds on Top) image

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

3 cups flour
1 teaspoon ground nutmeg
250 g butter (8.8 oz)
1 1/2 cups brown sugar
1 pinch salt
4 teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon ground aniseed
1/2 teaspoon ground ginger
1 tablespoon cinnamon
125 g slivered almonds (4.4 oz)
egg white (to glaze)

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

GEVULDE SPECULAAS



Gevulde Speculaas image

This is a dark tart/cake with almond paste.

Provided by pe69st

Categories     World Cuisine Recipes     European     Dutch

Time 1h20m

Yield 8

Number Of Ingredients 26

1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
⅛ pinch ground nutmeg
⅛ pinch ground mace
⅛ pinch ground allspice
⅛ pinch ground cloves
⅛ pinch ground ginger
5 ounces blanched almonds
¾ cup white sugar
1 egg
1 teaspoon almond extract
½ teaspoon lemon zest
2 cups all-purpose flour
⅔ cup light brown sugar
½ teaspoon grated orange zest
½ teaspoon lemon zest
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
2 tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons white sugar
1 tablespoon water
¼ teaspoon almond extract
¼ cup slivered almonds, or to taste

Steps:

  • Mix cinnamon, pumpkin pie spice, nutmeg, mace, allspice, cloves, and ginger together in a bowl to make speculaas spice mix.
  • Pulse almonds in a food processor until finely ground. Add 3/4 cup white sugar, egg, 1 teaspoon almond extract, and 1/2 teaspoon lemon zest. Pulse until mixture forms a ball.
  • Combine speculaas spice mix, flour, brown sugar, orange zest, 1/2 teaspoon lemon zest, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until dough resembles coarse crumbs. Add milk, vanilla extract, and 1/4 teaspoon almond extract; mix until dough forms a smooth ball.
  • Preheat oven to 375 degrees F (190 degrees C). Line a 9-inch springform pan with parchment paper.
  • Divide dough into 2 pieces. Roll out into circles on a lightly floured work surface. Press 1 circle over the bottom and 1 inch up the sides of the lined pan. Spread almond mixture on top. Cover with second circle and seal edges over filling.
  • Mix 2 tablespoons white sugar, water, and 1/4 teaspoon almond extract in a small bowl to make a thick paste. Brush paste over top of the dough. Arrange slivered almonds in a decorative pattern on top.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool before removing the outer ring of the springform pan, about 30 minutes.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 68.8 g, Cholesterol 69.3 mg, Fat 29 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 256.3 mg, Sugar 41 g

SWEDISH TOSCAS (SWEDISH ALMOND TARTS)



Swedish Toscas (Swedish Almond Tarts) image

I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!

Provided by Deanna Latendresse

Categories     World Cuisine Recipes     European     Scandinavian

Time 35m

Yield 12

Number Of Ingredients 8

6 tablespoons butter, room temperature
¼ cup white sugar
1 cup all-purpose flour
⅓ cup slivered almonds
¼ cup brown sugar
2 tablespoons butter
1 ½ tablespoons cream
2 teaspoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
  • To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
  • Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g

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