Simmered Chestnut Tart

Simmered Chestnut Tart

A basic tart recipe that can be topped not only with chestnuts but also with canned pears or apricots!

Ingredients: 20 - 21 cm tart

Tart crust dough (shortbread dough)
About 250 g
Butter (room temperature)
50 g
Powdered sugar
50 g
Almond flour
50 g
Egg (room temperature)
1 medium (50 g)
Plain flour
5 g
Rum or brandy
5 g
Chestnuts simmered in their skins
6 (or more if you like)


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.

Story Behind this Recipe

I tried adding chestnuts to a basic crust recipe.