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Apple, cinnamon and chestnut tart

Prep:

Cook:

Serves:

Photo: Ryan Bartley
Photo: Ryan Bartley

    Ingredients
    For the pastry:
    250g plain flour
    125g butter, in small cubes
    100ml cold milk
    75g caster sugar
    Cinnamon

    For the filling:
    1kg dessert apples
    200g chestnut cream
    6-8 cooked chestnuts roughly chopped
    Cinnamon

    METHOD

    To make the pastry: sift the flour into a large bowl. Add the sugar, half a teaspoon of cinnamon and the butter. Rub in the butter until the mixture is like breadcrumbs.

    Slowly add the milk while mixing until it forms a ball but is not sticky. You may not need all the milk.

    Form the dough into a disc, wrap in cling film and refrigerate for one hour minimum.

    Preheat your oven to 180°C. Line a 25cm tin or pie dish with baking parchment. Line the dish with the dough and prick with a fork.

    To make the filling: spread the chestnut cream over the dough. Sprinkle with cinnamon.

    Peel, quarter and core the apples, then slice them thinly

    Lay them in rows on top of the chestnut cream

    Cook for 35 minutes until the apples are golden brown.

    Before serving, sprinkle with the chopped chestnuts and sift over some of the icing sugar and cinnamon.

    Serve warm with vanilla ice cream.

    www.homecookingbyfabienne.co.uk

    Method
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