Apple and Chesnut tart, Jewish Chronicle recipe

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Thin apple, cinnamon, and chestnut cream tart
For the pastry
250g of plain flour
125g of butter
10cl of cold milk
75g of caster sugar
Cinnamon

For the filling
1kg of apples (I prefer sweet ones, jazz or
200g of chestnut cream
6/8 cooked chestnuts roughly chopped
Cinnamon

METHOD
For the pastry
• Sift the flour into a large bowl. Add the sugar, half a tsp of cinnamon and the butter that you have cut into small cubes. Work the dough. Add the liquid slowly and carry on working the dough until it has a consistency that is not too wet and not too dry.
• Let the dough rest in the fridge for one hour minimum.
• Turn the oven on at 180C. Roll the dough into a 25cm pie dish covered with baking parchment. Prick it with a fork.

For the filling
• Add the chestnut cream on top of the tart, and a light shake of cinnamon
• Peel the apples, cut them in four and core them.
• Slice them thinly
• Add them on top into the chestnut cream forming a pattern
• Cook the tart for 35 minutes until the apples become golden brown.
• Before serving add the chopped chestnuts on top of the tart and decorate with icing sugar and cinnamon
• Enjoy warm with some vanilla ice cream.

 

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