It’s fall. It’s apple season. It’s almost Thanksgiving! All of these factors on their own are somewhat negligible (minus Thanksgiving maybe), but when combined together in chef Amy‘s test kitchen… well you can see the results below for yourself.

 

Demetres' Speculaas Apple Blossom Tart

Featuring a speculaas cookie crust filled with cookie butter and a cinnamon-apple medley, this pie delights in both taste and presentation. Give this recipe a shot and let us know what you think!

 

You will need:

Demetres' Speculaas Apple Blossom Pie Recipe Ingredients

Crust

  • 3 cups (350 grams) ground up speculaas cookies
  • 6 Tbsp unsalted butter, melted
  • 3 Tbsp cookie butter, melted
  • ¼ tsp salt

 

Demetres' Speculaas Apple Blossom Pie Recipe Ingredients

Apple Filling

  • 4 medium Honeycrisp or Pink lady apples, peeled, cored and cut into chunks
  • 3 Tbsp honey
  • ¼ cup water
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1/8 tsp ground nutmeg
  • ¼ cup cookie butter, melted

 

Demetres' Speculaas Apple Blossom Pie Recipe Ingredients

Topping

  • 2 – 3 Honeycrisp or Pink Lady apples, peeled and cored
  • ½ lemon, juiced
  • ¼ cup sugar
  • ½ tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp sugar

 

Let’s get to it!

First we’ll start with the crust so warm that oven up to 350°F.

Demetres' Speculaas Apple Blossom Pie Recipe Step 1

Then mix together the ground up cookies, melted butter, salt and cookie butter in a large bowl until the mixture resembles a wet sand texture. Press this mixture into a 9 inch springform pan, spreading it across the base and up the sides of the pan to at least 1 inch high. Make sure to really compress it! Then bake for 10 minutes, and cool to room temperature.

 

While the crust is baking, cut the apples for the topping into thin slices about 1/8” thick. Place the slices in a large bowl, and toss them with the lemon juice, sugar and cinnamon. Let this sit for 15 – 20 minutes to allow the apples to get a bit more pliable.

 

Onto the filling

Add all of the filling ingredients into a saucepan, and set it over medium high heat. Once the mixture begins to boil, reduce the heat so that the mixture is simmering. Cook for 12 – 15 minutes, stirring often, until the liquid has evaporated.

Demetres' Speculaas Apple Blossom Pie Recipe Step 2

Then mash the apples with a fork until it resembles a chunky paste, and let it cool completely.

 

Putting it all together

Demetres' Speculaas Apple Blossom Pie Recipe Step 3

We’re almost there folks! The base layer of this tart is cookie butter – so drizzle ¼ cup of that melted goodness over the base of the cooled crust.

 

Demetres' Speculaas Apple Blossom Pie Recipe Step 4

Then drop the apple filling mixture over the cookie butter in large spoonfuls, and spread it to cover the whole base of the crust.

 

Demetres' Speculaas Apple Blossom Pie Recipe Step 5

Now take those apple slices you’ve been marinating, and drain off any excess liquid. This next part takes a little patience – but it’s worth it for that extra little pizazz! Arrange the apple slices over the filling in a circular pattern starting on the outer edge, overlapping the slices snugly, covering the outer perimeter of the crust. Arrange a second inner layer, placing the slices in an opposite direction in the same circular pattern. Fill the centre hole with smaller slices in a rosette pattern.

 

Demetres' Speculaas Apple Blossom Pie Recipe Step 6

Last but not least, brush over the apple slices with melted butter, and sprinkle over top with a tablespoon of sugar. Bake the tart at 350°F for 40-45 minutes, and let it cool completely before removing it from the cake pan.

 

Demetres' Speculaas Apple Blossom Tart

Enjoy!

 

We wish you all a lovely Thanksgiving with friends and family, filled with love, laughter, and good food! Check back here next week for more dessert goodness, and remember to follow us on Instagram (@demetres) and Facebook for daily dessert inspo ☺️

 

Print Recipe
Speculaas Apple Blossom Tart
Demetres' Speculaas Apple Blossom Tart
Course Dessert
Servings
servings
Ingredients
Crust
Apple Filling
Topping
Course Dessert
Servings
servings
Ingredients
Crust
Apple Filling
Topping
Demetres' Speculaas Apple Blossom Tart
Instructions
Crust
  1. Preheat the oven to 350°F.
  2. Mix together the ground up cookies, melted butter, salt, and cookie butter in a large bowl until the mixture resembles the texture of wet sand.
  3. Press this mixture into a 9-inch springform pan, spreading it across the base and up the sides of the pan to at least 1 inch high. Make sure to really compress it!
  4. Bake the crust for 10 minutes. Cool to room temperature.
Topping
  1. Cut the apples for the topping into thin slices about 1/8” thick.
  2. Place the slices into a large bowl and toss them with the lemon juice, sugar and cinnamon. Let the mixture sit for 15 - 20 minutes to allow the apples to get a bit more pliable.
Filling
  1. Place all of the filling ingredients in a medium saucepan set over medium high heat.
  2. Once the mixture begins to boil, reduce the heat and let the mixture simmer. Cook for 12-15 minutes, stirring often, until the liquid is evaporated.
  3. Mash the apples with a fork until it resembles a chunky paste, and let cool completely.
Assembly
  1. Drizzle ¼ cup of the melted cookie butter over the base of the cooled crust.
  2. Drop the apple filling mixture over the cookie butter in large spoonfuls and spread this across the whole base of the crust.
  3. Drain the apple slices for the topping of any excess liquid. Then arrange them over the filling in a circular pattern starting on the outer edge, overlapping the slices snugly, covering the outer perimeter of the crust.
  4. Arrange a second layer of apple slices inside the first layer, placing the slices in an opposite direction in the same circular pattern. Fill the centre hole with smaller slices in a rosette pattern.
  5. Brush over the apple slices with melted butter and sprinkle over everything with a tablespoon of sugar.
  6. Bake the tart at 350°F for 40-45 minutes. Cool completely before removing the tart from the cake pan.
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