Tart dough: Bring the butter and egg to room temperature. Sift the flour. Lightly grease the pan with butter and dust with flour. Chill the pan in the refrigerator.
Cream the butter. Add the sugar in 2-3 batches and mix until the mixture becomes white.
Add the beaten egg a little at a time, mixing well with each addition.
Add the sifted flour and fold gently with a rubber spatula.
Form the dough into a single lump, wrap with plastic wrap, and let chill in the refrigerator for about 30 minutes.
Cream filling: Bring the egg and butter to room temperature.
Cream the butter, then add the sugar in two batches, mixing well after each addition. Add the chestnut cream and mix.
Add the beaten egg in a little at a time, mixing well with each addition. Add the rum.
Sift the almond flour into the mix and fold gently with a rubber spatula.
Assemble: Cut four of the candied chestnuts in half. Mince the remaining chestnuts.
Roll the tart crust dough out to a circle larger than the tart pan, then line the pan with the dough. Poke holes all over the surface.
Pour about half of the cream into the tart and sprinkle the surface with the chopped chestnuts.
Add the remaining cream, smooth out the surface, and place the halved chestnuts on top. Bake in an oven at 170°C for 30-35 minutes.
Final Touches: Put the jam in a pot with a little water. Heat on low until smooth.
When the tart has cooled, remove from the pan and coat the surface with the thinned jam.
Cut and enjoy. If you cut it into 8 slices, each slice will have its own chestnut on top.
Story Behind this Recipe
I saw a chestnut tart in my neighborhood bakery that looked really good, but I thought I could make it myself. I combined almond and chestnut cream for a double nutty kick.
I used Bonne Maman's creme de marron (chestnut cream). The cream is sweet, so I held back on the sugar. While baking, keep an eye on it and adjust the temperature as necessary. The tart will easily crumble while hot, so make sure to completely cool before taking out of the pan.