Crostata di marroni

Yield: 4 Servings

Measure Ingredient
225 grams Plain flour
85 grams Ground almonds
85 grams Caster (granulated) sugar
1 pinch Salt
150 grams Butter; softened
1 \N Egg
1 \N Egg yolk
1 can (440-gram) unsweetened chestnut puree (reduce sugar in recipe if using the sweetened variety)
115 grams Sugar
2 tablespoons Water
1 pinch Cream of tartar
1 tablespoon Rum (up to)
2 tablespoons Icing (powdered) sugar; to finish



From: viv@... (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 -0500 from "Patisserie of Italy" by Jeni Wright. Serves 4-6.

Make the pastry: sift the flour, ground almonds, sugar and salt onto a cold work surface. Make a well in the centre and add the butter in pieces and then the egg and egg yolk. Work the ingredients together lightly with your fingertips, gradually bringing the flour into the centre (or just use a food processor). Gather the dough into a rough ball, then knead gently on a floured surface until smooth. Wrap and chill for 30 minutes. Meanwhile, make the filling. Put the chestnut puree in a bowl and mash well with a fork. Put the sugar, water and cream of tartar in a small saucepan and stir over very gentle heat until dissolved. Bring to the boil and boil for 1 minute then pour into the chestnut puree and beat until well mixed. Add the rum and beat again to mix.

Preheat the oven to 190C/375F. Cut the pastry in half and use one half to line a 20 - 23cm/8-9inch sloping sided, loose bottomed flan tin. Spread the chestnut filling evenly in the tin, then crumble the remaining dough evenly over the top. Bake for 30 - 35 minutes or until the pastry is golden brown.

Remove the sides of the tin and leave the tart to cool on a wire rack. Sift icing sugar lightly over the crumble topping just before serving.

Just a note: add sugar gradually if substituting the sweetened puree for the unsweetened kind as the sweetened one is very very conservative in your amounts or the result could be sickly sweet.



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