Pastries Recipes - Chestnut Tart Recipe

Ingredients

SERVES 8

For the short crust pastry:

• 150g/5oz plain flour

• Pinch of salt

• 75g/3oz butter, cubed

• 25ml/1fl oz iced water

For the filling:

• 450g/1lb chestnuts {pureed}

• 100g/4oz caster sugar

• 150ml/5fl oz double cream

• 1 tablespoon orange juice

• 1 tablespoon sweet sherry

• 2 egg yolks, well beaten

• 50g/2oz butter, cubed

---

Method:

1. To make the short crust, sift the flour and salt together into a large mixing bowl.

2. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.

3. Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in c1ingfilm and chill for 30 minutes.

4. Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry so it is large enough to line a 25cm/10in pie tin.

5. Line with aluminum foil and baking beans and bake blind in the oven for 15 minutes. Cool for 5 minutes and remove the foil and beans.

6. Mix the chestnut puree with the sugar, cream, orange juice, sherry and egg yolks. Pour the mixture into the pastry case and dot the filling with the butter.

7. Lower the oven temperature to 150°C/300°F/Gas mark 2 and bake the tart for 20 minutes or until just firm. Serve cold with whipped cream.