Chestnut, Maple Syrup and Pecan Tart
What You Need For The Pie Dough
4 oz/115 g/generous 3/4 cup all-purpose flour
Pinch of salt
2 1/2 oz/75 g cold butter, cut in pieces
What You Need For The Filling
2 lb 4 oz/1 kg canned sweetened chestnut puree
10 fl oz/300 ml/1 1/4 cups heavy cream
2 tbsp butter
2 tbsp maple syrup
6 oz/175 g/1 cup pecans
Ho To Make The Tart
1- Lightly grease a 9-inch/22-cm loose-button fluted tart pan. Put the flour and salt into a food processor, add the butter, and process until the mixture resembles fine bread crumbs.
2- Tip the mixture in a large bowl and add a little cold water, just enough to bring the Doug together.
3- Turn out on to a counter duster with more flour and roll out the dough 3 1/4 inches/ 8 cm larger than the pan. Carefully lift the dough into the pan and press to fit it.
4- Roll the rolling pin over the pan to neaten the edges and trim the excess dough. Fit a piece of parchment paper into the tart shell, fill with dried beans, and let chill in the refrigerator for 30 minutes.
5- Remove the shell from the refrigerator and bake in a preheated one 375F/ 190 C, for 15 minutes, then remove the beans and paper and bake for n additional 10 minutes.
6- Empty the chestnut puree into large bowl. Whip the cream until stiff and fold into the chestnut puree. Spoon into the cold tart shell and let chill for 2 hours. Melt the butter with the maple syrup and when bubbling add the pecans and stir 1-2 minutes. Spoon on the parchment paper and let cold. When ready to serve, arrange the pecans on the. Chestnut cream.