Advent Tart with Salted Caramel Topping

For the Advent Tart with Salted Caramel Topping, preheat the oven to 160 degrees. Mix the marzipan paste with the butter. Gradually mix in the eggs.

Mix the flour with speculaas spice, baking powder and salt. Then add this to the marzipan-butter mixture and mix well. Butter a tart pan (26 cm) and pour in the dough and smooth it out.

Cut the pears in half, peel them and remove the core. Then sprinkle with lemon juice. Then spread the pear halves on the dough and press down lightly.

Melt 2 tablespoons of butter in a saucepan and brush the pear halves with it. Put the tart into the preheated oven at 160 degrees and bake for about 45 minutes.

After 30 minutes, sprinkle with the almond flakes and continue baking. Test with a wooden stick. Remove from the oven and place on a cake rack and cover with warmed apricot jam. Let cool.

For the topping, gently heat water and sugar in a saucepan. The sugar must be completely covered with water. Bring everything to a light simmer and let it take on a brownish color.

When it reaches the desired color, add the butter and simmer gently about 1-2 minutes. Stir constantly until butter is melted. Carefully add whipping cream and stir constantly until it becomes stringy.

Remove the saucepan from the heat and add the salt. Spread the salted caramel over the cooled tart and sprinkle with a little dusting of sugar.

Preparation Tip:

You can find the Spekulatius spice recipe for the Advent Tart here.

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