How do I store leftovers?

Keep leftovers in an airtight container at room temperature for up to 3 days.

Can I substitute the almond paste with something else?

Marzipan can be used as a substitute, though it will be sweeter.

Can I prepare the tart in advance?

Yes, assemble the tart a day before, cover, and refrigerate until baking.

Is it possible to make this tart gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

How can I reheat the tart?

Reheat slices in a 300°F oven for 10 minutes to warm through without drying.

Rich Dutch Speculaas Tart with Almond Paste and Ginger Crust

Name: Rich Dutch Speculaas Tart with Almond Paste and Ginger Crust
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and diced; ¼ cup brown sugar; 1 tsp ground ginger; Pinch of salt; 1 cup blanched almonds; 1 cup powdered sugar; 1 egg; 1 tsp almond extract; 1 cup brown sugar; ½ cup unsalted butter, softened; 2 eggs; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp ground cloves; ¾ cup sliced almonds; ¼ cup pearl sugar

A festive Dutch dessert perfect for holiday gatherings.

This indulgent and fragrant tart combines the warm spices of speculaas with a creamy almond paste and a hint of ginger.

3 h 30 min
8
Intermediate

Ingredients

For the Ginger Crust

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

¼ cup brown sugar

1 tsp ground ginger

Pinch of salt

For the Almond Paste

1 cup blanched almonds

1 cup powdered sugar

1 egg

1 tsp almond extract

For the Speculaas Filling

1 cup brown sugar

½ cup unsalted butter, softened

2 eggs

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

For the Topping

¾ cup sliced almonds

¼ cup pearl sugar

Preparation

Preparing the Ginger Crust

Combine dry ingredients

In a large bowl, mix flour, ground ginger, brown sugar, and salt.

Cut in butter

Add the diced butter and mix with a pastry cutter until the mixture is crumbly.

Chill the dough

Wrap the dough in plastic wrap and chill for at least an hour.

Ensure the dough is chilled thoroughly to prevent shrinkage during baking.

Making the Almond Paste

Grind the almonds

Grind blanched almonds in a food processor until fine.

Add sugar

Add powdered sugar and pulse until the mixture is well combined.

Mix in extract and egg

Incorporate almond extract and egg, then blend until smooth.

Let the almond paste rest in the fridge for a smoother texture.

Cooking Process

Preheat the oven

Preheat your oven to 350°F (175°C) before starting.

Bake the crust

Roll out the chilled crust and fit it into a 9-inch tart pan. Poke holes to prevent bubbling. Bake for 15 minutes.

Bake the tart

Spread almond paste evenly over the crust. Top with the speculaas filling and bake for another 45 minutes.

Plating & Serving