Gingerbread Speculaas Tart with Almond Cream Topping
Indulge your senses with this stunning Gingerbread Speculaas Tart, a delightful fusion of warm spices and creamy almond filling, topped with charming gingerbread men for an irresistible presentation. The tart features a buttery speculaas crust, filled with a rich almond cream that balances sweetness and nuttiness perfectly. Whether you're serving it at a festive gathering or a cozy family dinner, this tart is sure to impress your guests and satisfy your cravings for holiday flavors. Easy to prepare in advance, the tart is adorned with cute gingerbread cookies that add a playful touch and make every slice a delectable experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
all-purpose flour
2 3/4 cups (sifted)
ground cinnamon
2 teaspoons
ground ginger
1 teaspoon
salt
1/2 teaspoon
baking powder
1/2 teaspoon
ground nutmeg
1/4 teaspoon
unsalted butter
1 cup (room temperature)
packed dark brown sugar
1 cup
large egg
2
blanched slivered almonds
1 1/2 cups (about 6 ounces, finely chopped)
sugar
3/4 cup
grated lemon peel
2 teaspoons
fresh lemon juice
2 teaspoons
vanilla extract
1 teaspoon
almond extract
3/4 teaspoon
powdered sugar
for dusting
apricot preserves
for decoration
Instructions
1
Start by preparing the almond filling: In a food processor, combine the slivered almonds, sugar, and butter, blending until the nuts are finely chopped. Stir in the egg, grated lemon peel, lemon juice, vanilla extract, and almond extract until well combined. Transfer to a bowl, cover, and chill for at least 2 hours or up to 2 days.
2
Next, make the tart dough: In a medium bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a large mixing bowl, beat the unsalted butter and dark brown sugar with an electric mixer until light and fluffy. Add in the egg and mix until combined.
3
Gradually add the flour mixture to the wet ingredients, beating until moist clumps form. Gather the dough into a ball, divide it into two pieces (one slightly larger than the other), flatten into disks, wrap in plastic wrap, and chill for at least 2 hours, or up to 2 days. Allow to soften slightly before rolling.
4
Preheat your oven to 325°F (160°C) and thoroughly butter a 9-inch-diameter springform pan.
5
Roll out the larger dough disk on a lightly floured surface to a 13-inch round. Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides. Pour the chilled almond filling into the crust, spreading it evenly.
6
Trim the excess dough at the top of the filling, leaving about 1/2 inch above the filling’s level. Fold the dough over the filling to create a rustic edge.
7
Roll out the smaller dough disk to a 12- to 13-inch round. Using the bottom of a 9-inch cake pan as a guide, cut out a round of dough and freeze it for about 5 minutes until firm. Once firm, place this round on top of the filled tart, pressing to seal the edges.
8
Bake the tart for approximately 50 minutes, or until the crust is golden brown. Remove the sides of the springform pan and allow the tart to cool completely on the pan bottom.
9
While the tart cools, prepare the gingerbread cookies: Line two baking sheets with parchment paper. Roll out any leftover dough to a scant 1/4-inch thickness, using a 2-inch gingerbread-man cookie cutter to cut out cookies. Place cutouts onto the prepared baking sheets.
10
Bake the cookies for about 8 minutes, or until golden. Let cool on sheets.
11
Once cool, sift powdered sugar over the top of the tart. To decorate, place a small dab of apricot preserves on the back of each gingerbread cookie, arranging them around the top edge of the tart to form a whimsical border.
12
Transfer the finished tart to a serving platter and allow it to stand at room temperature for at least 1 hour before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Gingerbread Speculaas Tart?
It is a festive holiday dessert featuring a spiced speculaas crust and a rich almond cream filling, often decorated with gingerbread cookies.
What spices are used in the speculaas dough?
The dough is flavored with ground cinnamon, ground ginger, and ground nutmeg.
What ingredients are in the almond filling?
The filling includes slivered almonds, sugar, butter, egg, grated lemon peel, lemon juice, vanilla extract, and almond extract.
How long should the almond filling chill?
The almond filling should be chilled for at least 2 hours or up to 2 days before use.
What type of flour is used for the crust?
All-purpose flour is used and should be sifted with the baking powder and spices.
How do you prepare the tart dough?
Sift dry ingredients together, then beat butter and dark brown sugar until fluffy before adding the egg and the flour mixture.
How long should the tart dough be chilled?
The dough should be chilled for at least 2 hours or up to 2 days after being divided into two disks.
At what temperature should the oven be set?
Preheat the oven to 325 degrees Fahrenheit or 160 degrees Celsius.
What size pan is recommended for this tart?
A 9-inch-diameter springform pan that has been thoroughly buttered is recommended.
How do you roll out the bottom crust?
Roll the larger dough disk to a 13-inch round and press it into the bottom and up the sides of the pan.
How do you add the filling?
Pour the chilled almond filling into the prepared crust and spread it evenly.
How do you finish the edges of the bottom crust?
Trim the excess dough to 1/2 inch above the filling and fold it over to create a rustic edge.
How is the top crust created?
Roll the smaller dough disk to 12-13 inches and cut a 9-inch round to place on top of the filling.
Why should the top crust round be frozen?
Freezing it for about 5 minutes makes the dough firm and easier to handle when placing it on the tart.
How long does the tart bake?
The tart should be baked for approximately 50 minutes.
What is the visual indicator that the tart is finished?
The crust should be golden brown when it is ready to be removed from the oven.
How should the tart be cooled?
Remove the sides of the springform pan and allow the tart to cool completely on the pan bottom.
What can be made with leftover tart dough?
Leftover dough can be rolled out to make 2-inch gingerbread-man cookies for decoration.
How thick should the gingerbread cookie dough be?
The cookie dough should be rolled to a scant 1/4-inch thickness.
How long do the gingerbread cookies bake?
Bake the cookies for about 8 minutes or until they turn golden.
How is the tart decorated?
Sift powdered sugar over the top of the cooled tart and arrange gingerbread cookies around the edge.
How do you attach the cookies to the tart?
Place a small dab of apricot preserves on the back of each gingerbread cookie to act as adhesive.
How long should the tart stand before serving?
The finished tart should stand at room temperature for at least 1 hour before serving.
Can I make the components in advance?
Yes, both the almond filling and the tart dough can be prepared up to 2 days ahead.
What kind of sugar is used in the dough?
Packed dark brown sugar is used in the dough for a rich, deep flavor.
What citrus elements are in the filling?
The filling includes both grated lemon peel and fresh lemon juice.
Should the dry ingredients be sifted?
Yes, the all-purpose flour, baking powder, salt, and spices should be sifted together.
Do you need parchment paper for the cookies?
Yes, it is recommended to line two baking sheets with parchment paper for baking the cookies.
What flavor extracts are used?
The filling uses both vanilla extract and almond extract for flavor depth.
Is the tart served warm or cold?
The tart is best served after standing at room temperature for at least 1 hour.