This is one of my favorite french friday recipes! This is the kind of tart that makes everyone say "WOW" and "can I have another piece". There are several steps but it is well worth the planning and effort involved to get it done. I unintentionally didn't part bake my crust, just forgot that step, and it turned out fine. I think the crust would have been better the next day but honestly it was fine the day it was made and mostly consumed.
When we were making speculoos Dorie said to put the dough between two pieces of wax paper for easy roll out. This really works and its how I roll everything now. I was telling my daughter in law about this and she says, yes that's how she always rolls dough. How did I miss this tip? Seems everyone has been using it for years and I'm new to the party! The only thing is.....I'm maneuvering around the kitchen to anchor the waxed paper between my hip and the counter top as I roll the dough. Its not a perfect system or maybe I've missed another tip!