Chestnut, Maple Syrup and Pecan Tart

What You Need For The Pie Dough

Serves 6

  • 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

  • Cold water

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.


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