Chestnut And Apple Tart

1. 1

   Start with making the pastry. On a smooth surface (preferably marble) pour flour, sugar, egg yolks and salt and knead with your hands until you form a dough (add flour if needed). Add lemon zest and knead again. Wrap the dough in a cooking plastic wrap and let it rest in the fridge for about an hour.

2. 2

   In the meantime, peel the chestnuts (I peeled only the external husk because the inner pellicule it's hard to remove in this phase). Place the chestnut in a saucepan with sugar and the vanilla pod and cover with water. Let them boil for about an hour until soft and tender (with the discarded vanilla pod, you can make vanilla sugar). Now that they are cooked, you can remove the pellicule which has already partly come off.

3. 3

   Peel the apples, core them and cut them into slices. Place them in a frying pan with butter and honey and cooked them covered for about 30 minutes until they are soft.

4. 4

   Now preheat oven to 200u00b0C (400u00b0F). Take the dough out of the fridge and roll it with a rolling pin over a surface sprinkled with flour to form a circle a little wider than the baking dish. Place the rolled dough into the baking dish and riddle it with a fork. Fill with the apples (with a little cooking liquid), then with the chestnuts (pellicule removed and coarsly crumbled) and finally pinenuts.

5. 5

   Bake in the preheated oven for about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.