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Home Chestnut Sweet Chestnuts and Walnuts Tart, Crumble Topping

Sweet Chestnuts and Walnuts Tart, Crumble Topping

Name: How to cook Sweet Chestnuts and Walnuts Tart, Crumble Topping - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 people, an 18 cm / 7-inch tart pan
Cuisine: Us

Introduce

Chef :

Fumie's Recipe

Sweet Chestnuts and Walnuts Tart, Crumble Topping

Ingredient

Food ration :

6-8 people, an 18 cm / 7-inch tart pan

55 g (1.95 oz)

unsalted butter, room temperature

50 g

(1.75 oz, 5.5 Tbsp) powdered sugar

30 g

(1 oz, 2 Tbsp) beaten egg, room temperature

120 g

(4.2 oz, 1 us cup) cake flour, or all-purpose flour

3-4 drops

vanilla oil, optional

50 g

(1.75 oz, 6 Tbsp) brown sugar

45 g

(1.6 oz, 3 Tbsp) beaten egg

50 g

(1.75 oz, 8.5 Tbsp) ground almonds

10 g (1 Tbsp)

cake flour, or all-purpose flour

1 Tbsp

rum

100 g (3.5 oz)

sweet roasted chestnuts

15 g (0.5 oz)

dried cranberries

35 g (3 Tbsp)

granulated sugar

4 Tbsp

boiling water

25 g (0.9 oz)

walnuts

10 g

(0.35 oz, 1 Tbsp) unsalted butter, well-chilled

10 g (1.5 Tbsp)

ground almonds

10 g (1.2 Tbsp)

brown sugar

50 g (1.75 oz)

apricot jam

1/2 tsp

water

Cooking instructions

* Step 1

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* Step 2

[ For Tart Dough ] Sift cake flour twice. Crush lumps of powdered sugar beforehand.

* Step 3

Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with an electric mixer on low speed for 2 mins until whitish.

* Step 4

Add beaten egg in 2-3 parts, mix well on low speed each time. Add vanilla oil and mix well.

* Step 5

Add dry ingredients at once. Use a spatula to fold the flour into the mixture until large clumps.

* Step 6

Use a spatula to press and spread the dough, and stick to the bowl. Gather the dough, repeat that another 2 times.

* Step 7

Wrap it with plastic wrap and flatten it. Let it sit in a fridge overnight.

* Step 8

[ For Almond Cream ] Cream unsalted butter until smooth. Add brown sugar in 2 parts, mix well each time. Mix it with an electric mixer on low speed for 1 min.

* Step 9

Warm beaten egg with hot water until 35℃ / 95F, about body temperature.

* Step 10

Add the egg to the butter mixture in 7-8 parts. Mix thoroughly each time, on low speed.

* Step 11

Sift ground almonds over the mixture. Sift flour too. Use a spatula to mix until smooth.

* Step 12

Add rum, stir well. Transfer the cream to a small bowl, seal it with plastic wrap. Let it sit in a fridge overnight.

* Step 13

[ Next Day ] Take the tart dough and the almond cream out from the fridge. Leave the almond cream at room temperature to soften. Leave the tart dough for 10-15 mins and soften it pressing. Roll it out into 3mm (0.1'') thick.

* Step 14

Flour over the pastry and your rolling pin. Wind the dough around a rolling pin and lift. Place the dough on the pan gently and press it gently into the tart pan, trimming away any excess.

* Step 15

Prick the bottom of the dough with a fork. Mix the almond cream lightly to soften. Put it in the pastry case and spread it. Let it sit in a fridge for 30 mins or more. Preheat an oven to 200℃ / 392F.

* Step 16

[ For Filling ] Add boiling water to granulated sugar, stir to melt the sugar. Add sweet roasted chestnuts and dried cranberries, mix roughly. Microwave it at 600W for 30 sec.

* Step 17

Add rum, cover it with plastic wrap, set it aside. Cut walnuts into small pieces.

* Step 18

[ Crumble Topping ] Slice well-chilled butter. Put sliced butter, flour, ground almonds, and brown sugar in a bowl. Rub the butter into the dry ingredients to make a light breadcrumb texture. Let it sit in a fridge.

* Step 19

[ For Assembling ] Take the tart out from the fridge. Drain the chestnuts and the cranberries in a strainer. Push the chestnuts into the almond cream.

* Step 20

Top the cranberries and walnuts, use your palm to press lightly. Top the crumble mix along the edge of the tart.

* Step 21

Bake it at 170℃ / 338 F for 45-50 mins until golden brown. (Preheated to 200℃ / 392F) If possible, put it on the net to bake well the bottom of the pastry.

* Step 22

After baking, warm apricot jam for brushing. Add 1/2 tsp water to apricot jam and stir. Microwave it at 600 W for 40 sec and stir. Microwave it another 40 sec until it thickens. Immediately brush the top other than the crumble mix with the hot jam.