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.
Prepare the almond cream ingredients. Slice the chestnuts in half. Preheat the oven to 160°C.
Cream the butter and add the powdered sugar, almond flour, and egg in order, mixing well with a hand mixer after each addition.
Add the sifted plain flour and mix. Add the rum and mix.
Put the almond cream into the tart crust and smooth the top.
Top with the simmered chestnuts.
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.
Once cooled, brush with nappage.
Story Behind this Recipe
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.