Servings:
8
Prep time:
40
Cooking time:
60
INGREDIENTS
- - 500 g chestnuts
- - 6 pears williams
- - 250 g of flour
- - 70 g of brown sugar
- - 50 g of hazelnuts
- - 4 tablespoons of extra virgin olive oil
- - 3 tablespoons of honey
- - 1 tablespoon orange zest
- - ½ cup of milk
- - 1 lemon, juice
- - Cinnamon
- - Icing sugar
- - salt
INSTRUCTIONS
- Slit the chestnuts slightly, and then keep them in the freezer for 30 minutes. After this time, immerse them in plenty of boiling water and boil for 20 minutes. Remove them from the heat and peel them.
- Blend the nuts finely and combine the oil. In a bowl, stir the mixture with the flour, sugar, a pinch of salt, milk, and mix well, adding more milk if necessary. Form a ball and let rest for 30 minutes.
- Peel 2 pears and cut them into slices, in a small saucepan mix them with honey and orange peel. Let them cook for 10 scarce minutes and then whisk them in reducing into cream. Let cool.
- Roll out two-thirds of the dough to form a disk with a diameter of 25-26 cm, lay them in a baking tray lined with baking paper and pierce with a fork. Then form a ring smearing the cream of pears around the edge and arrange on it in a row two-thirds of the chestnuts, also any small pieces in case you were broken in the process.
- Roll out the remaining dough into strips 6-7 inches, long enough to cover the chestnuts ring. You will need to obtain a sort of donut on a base of pasta. Bake the cake at 180 ° C for 25 minutes, allow to cool and transfer to a plate.
- Cut the remaining pears into slices, without peeling them and mix immediately to the left of the lemon juice, a pinch of cinnamon and the remaining chestnuts, sliced or whole. Put everything in the center of the tart and complement with a dusting of icing sugar and possibly with orange peel. Serve immediately.
