A Dutch Holiday-themed frangipane tart. Amazing spice flavors from the Kruidnootjes combined with soft and creamy almond frangipane. This tart works great with ginger snaps too! Perfect easy pie for the holidays.
Only three more weeks until Sinterklaas! I’m not doing anything special, but there’s just something about holidays that get me excited. Maybe it’s the themed food. Or just food. Probably the latter. 😉
Last week I shared a Sinterklaas(/Christmas) ice cream with you guys. (It’s no churn!) Silky smooth with salted caramel and kruidnootjes! And today’s recipe will be revolved around kruidnootjes all over again. And it’s going to be SO GOOD. My taste testers dived right in and after all crumbs were devoured they demanded the recipe asap. And if you’re looking for a Christmas recipe, keep on reading and substitute the kruidnootjes with ginger snaps. Yes, it’s okay to think of Christmas recipes in November.
This frangipane tart is so easy, it has just two components! Just two!! Well, three if you count the kruidnootjes on top for decoration. To make this tart you’ll need a cookie base and a delicious smooth almond filling (frangipane). The base is simply made of cookies and butter. Easy as pie. Mix it up and press it into a tart pan. (Or use tartlettes to make super cute mini versions.) The rich almond filling is made of butter, sugar, eggs, almond meal, almond extract, a bit of flour and a teeny tiny bit of salt to give it extra oomph. Mix it up and pour it on top of your cookie base. That’s basically it. All there’s left is to pop it into your oven and press in some cookies. 30 minutes later you have Christmas in a pie dish.
What your favorite part about holidays?
- 350 g kruidnootjes* (+ extra for decorating)
- 115 g unsalted butter, melted
- 135 g unsalted butter, softened
- 135 g caster sugar
- 2 eggs (L), room temperature
- ½ tsp almond extract
- 135 g almond meal
- 1 Tbsp all purpose flour
- ¼ tsp salt
- Preheat the oven to 190 C and get a pie dish ready.
- In a food processor, pulse the kruidnootjes until you have a fine powder.
- Mix the kruidnootjes powder with the melted unsalted butter.
- Press the kruidnootjes mixture into the pie dish.
- Bake the pie crust 5 minutes at 190 C. Set aside to cool.
- In a small bowl, mix the almond meal, flour and salt.
- In a large mixing bowl, cream the unsalted butter for the filling with the sugar until light and fluffy.
- Mix in the eggs one by one. Add the second egg when the first egg is completely incorporated.
- Add the almond extract and mix.
- Fold the almond meal mixture in the batter.
- Pour the batter into the pie crust and spread out evenly.
- Bake the pie 30 minutes at 190 C or until the filling is golden brown and a cake tester comes out clean. If you want to decorate the pie with kruidnootjes, press the kruidnootjes in the filling at the last 10 minutes.
- * These are Dutch spice biscuits. Use ginger snaps if you don't have these.