Simmered Chestnut Tart

Name: Simmered Chestnut Tart
Yield: 20 servings
Cuisine: American
Ingredients: 250 grams Tart crust dough (shortbread dough); 50 grams Butter (room temperature); 50 grams Powdered sugar; 50 grams Almond flour; 1 medium Egg (room temperature); 5 grams Plain flour; 5 grams Rum or brandy; 6 Chestnuts simmered in their skins

cookpad.japan @cookpad_jp

I tried adding chestnuts to a basic crust recipe.

The baking time and temperature may vary between ovens.
The written times and temperatures are just guidelines.
My recommended tart crust is one made with powdered sugar (it melts in your mouth). You could also try using powdered sugar in place of granulated sugar in any crust recipes you already have. Recipe by Grue

I tried adding chestnuts to a basic crust recipe.

cookpad.japan @cookpad_jp

I tried adding chestnuts to a basic crust recipe.

Saved

Ingredients

20 servings

250 gramsTart crust dough (shortbread dough)
50 gramsButter (room temperature)
50 gramsPowdered sugar
50 gramsAlmond flour
1 mediumEgg (room temperature)
5 gramsPlain flour
5 gramsRum or brandy
6Chestnuts simmered in their skins

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Steps

1

Roll out the crust dough and line the pan with it. Use a fork to poke holes in the bottom. Let chill in the refrigerator.
2

Prepare the almond cream ingredients. Slice the chestnuts in half. Preheat the oven to 160°C.
3

Cream the butter and add the powdered sugar, almond flour, and egg in order, mixing well with a hand mixer after each addition.
4

Add the sifted plain flour and mix. Add the rum and mix.
5

Put the almond cream into the tart crust and smooth the top.
6

Top with the simmered chestnuts.
7

Bake in a oven preheated to 160°C for about 40 - 45 minutes. If you have an electric oven, increase the temperature by 10-20°C.
8

Once cooled, brush with nappage.