Try this Chestnut Tart recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, combine the raisins and rum. Let stand for 1 hour or overnight. To make the crust, in a large bowl, combine the flour, sugar, and salt. With a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal. Add the egg, egg yolk, and vanilla and toss with a fork until the liquid is incorporated. If the mixture seems dry, add a few drops of cold water as needed. Gather the dough together and shape it into 2 disks, one slightly larger than the other. Wrap each disk in plastic wrap. Chill for at least 1 hour or overnight. On a lightly floured surface, roll out the larger piece of dough to a 12-inch circle about 1/8-inch thick. Fit the dough into a 10-inch fluted tart pan with a removable bottom. Trim off all but a 1/2-inch border of dough. Fold the excess dough in against the inside of the pan and press it into place. Chill the tart shell for 30 minutes. Preheat the oven to 350 degrees. Place the oven rack on the lowest setting. To make the filling, in a food processor fitted with the steel blade or a blender, combine the chestnuts, sugar, and vanilla. With the machine running, gradually add the cream. Process until smooth, stopping the machine once or twice to scrape down the sides of the container. Add the eggs, one at a time, beating after each one until smooth. Remove the processor bowl from the base of the machine. Lightly stir in the raisins and rum. Pour the mixture into the crust and smooth the surface. Roll out the remaining dough to an 11-inch circle about 1/8-inch thick and, with a fluted pastry wheel, cut it into 1/2-inch wide strips. Arrange the strips over the filling about 1-inch apart, going first from top to bottom, then from left to right, to form a lattice pattern. Press the ends of the strips against the sides of the tart shell to seal. Bake the tart for 60 minutes, or until the filling is puffed and the crust is golden. Let cool on a rack for 10 minutes. Remove the pan rim by placing the tart on a coffee can or similar tall object and sliding the rim down. Cool completely on a rack. Just before serving, sprinkle with confectioners sugar. Cover with foil or plastic wrap and store in the refrigerator for up to 3 days. Yield: 8 servings Recipe by: Cooking Live Show #CL8983 Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1678g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 3764 | ||
Calories from Fat: 958 (25%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 106.5g | 142 % | |
Saturated Fat 46.7g | 233 % | |
Monounsaturated Fat 36g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 2699.3mg | 831 % | |
Sodium 4531.8mg | 156 % | |
Potassium 1657.9mg | 44 % | |
Total Carbohydrate 577.8g | 170 % | |
Dietary Fiber 11.4g | 45 % | |
Sugars, other 566.4g | ||
Protein 105.4g | 151 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3764
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.