Sweet Chestnuts and Walnuts Tart, Crumble Topping
Sweet Chestnuts and Walnuts Tart, Crumble Topping
Cooking Instructions
- 1
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[ For Tart Dough ]
Sift cake flour twice. Crush lumps of powdered sugar beforehand.
- 3
Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with an electric mixer on low speed for 2 mins until whitish.
- 4
Add beaten egg in 2-3 parts, mix well on low speed each time. Add vanilla oil and mix well.
- 5
Add dry ingredients at once. Use a spatula to fold the flour into the mixture until large clumps.
- 6
Use a spatula to press and spread the dough, and stick to the bowl. Gather the dough, repeat that another 2 times.
- 7
Wrap it with plastic wrap and flatten it. Let it sit in a fridge overnight.
- 8
[ For Almond Cream ]
Cream unsalted butter until smooth. Add brown sugar in 2 parts, mix well each time. Mix it with an electric mixer on low speed for 1 min.
- 9
Warm beaten egg with hot water until 35℃ / 95F, about body temperature.
- 10
Add the egg to the butter mixture in 7-8 parts. Mix thoroughly each time, on low speed.
- 11
Sift ground almonds over the mixture. Sift flour too. Use a spatula to mix until smooth.
- 12
Add rum, stir well. Transfer the cream to a small bowl, seal it with plastic wrap. Let it sit in a fridge overnight.
- 13
[ Next Day ]
Take the tart dough and the almond cream out from the fridge. Leave the almond cream at room temperature to soften. Leave the tart dough for 10-15 mins and soften it pressing. Roll it out into 3mm (0.1'') thick.
- 14
Flour over the pastry and your rolling pin. Wind the dough around a rolling pin and lift. Place the dough on the pan gently and press it gently into the tart pan, trimming away any excess.
- 15
Prick the bottom of the dough with a fork. Mix the almond cream lightly to soften. Put it in the pastry case and spread it. Let it sit in a fridge for 30 mins or more. Preheat an oven to 200℃ / 392F.
- 16
[ For Filling ]
Add boiling water to granulated sugar, stir to melt the sugar. Add sweet roasted chestnuts and dried cranberries, mix roughly. Microwave it at 600W for 30 sec.
- 17
Add rum, cover it with plastic wrap, set it aside. Cut walnuts into small pieces.
- 18
[ Crumble Topping ]
Slice well-chilled butter. Put sliced butter, flour, ground almonds, and brown sugar in a bowl. Rub the butter into the dry ingredients to make a light breadcrumb texture. Let it sit in a fridge.
- 19
[ For Assembling ]
Take the tart out from the fridge. Drain the chestnuts and the cranberries in a strainer. Push the chestnuts into the almond cream.
- 20
Top the cranberries and walnuts, use your palm to press lightly. Top the crumble mix along the edge of the tart.
- 21
Bake it at 170℃ / 338 F for 45-50 mins until golden brown. (Preheated to 200℃ / 392F) If possible, put it on the net to bake well the bottom of the pastry.
- 22
After baking, warm apricot jam for brushing. Add 1/2 tsp water to apricot jam and stir. Microwave it at 600 W for 40 sec and stir. Microwave it another 40 sec until it thickens. Immediately brush the top other than the crumble mix with the hot jam.
- 23
Cool completely, remove the tart from the pan. Sprinkle powdered sugar over the crumble.
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