Simmered Chestnut Tart

• 250 grams Tart crust dough (shortbread dough)
• 50 grams Butter (room temperature)
• 50 grams Powdered sugar
• 50 grams Almond flour
• 1 medium Egg (room temperature)
• 5 grams Plain flour
• 5 grams Rum or brandy
• 6 Chestnuts simmered in their skins

1. Roll out the crust dough and line the pan with it.
2. Use a fork to poke holes in the bottom.
3. Let chill in the refrigerator.
4. Prepare the almond cream ingredients.
5. Slice the chestnuts in half.
6. Preheat the oven to 160C.
7. Cream the butter and add the powdered sugar, almond flour, and egg in order, mixing well with a hand mixer after each addition.
8. Add the sifted plain flour and mix.
9. Add the rum and mix.
10. Put the almond cream into the tart crust and smooth the top.
11. Top with the simmered chestnuts.
12. Bake in a oven preheated to 160C for about 40 - 45 minutes.
13. If you have an electric oven, increase the temperature by 10-20C.
14. Once cooled, brush with nappage.

crust, butter, powdered sugar, flour, egg, flour, brandy, chestnuts

Taken from cookpad.com/us/recipes/149756-simmered-chestnut-tart (may not work)