For the dough

• 250 g flour
• 125 g butter (cold)
• 60 g icing sugar
• 4 tablespoons of cold water

For the cream

• 500 g chestnut
• 1 tea glass of granulated sugar
• 1 tea glass of water

1 water glass of cream

For the top

• 6 pieces of apple
• 2 tablespoons of butter
• 2 tablespoons of granulated sugar
• 1 teaspoon cinnamon
• 1 packet of vanilla

How to Make

1.  For the tart dough, grind the flour, icing sugar and butter in a food processor. When it turns into sand grains, add cold water little by little and mix. When the dough comes together, wrap it in cling film and refrigerate.
2. Scrape the edges of the chestnuts and put them in cold water and boil. When it starts to boil, turn the heat down and cook for about 15 minutes and drain the water.
3. Remove the cooked chestnuts and put them back into the pot, add granulated sugar and water and cook over low heat.
4. Add the cream to the cooked chestnuts and puree them with a blender.
5. Roll out the tart dough between two greaseproof papers and place it into the tart mould. Pierce the base of the dough with the help of a fork and put the cream you prepared.
6. Peel and slice the apples and place them on the cream. Spread melted butter, sprinkle with granulated sugar and cinnamon. Refrigerate the tart for 15 minutes.
7. Then bake in a preheated 190 degree oven for 40-45 minutes until the apples are soft and the tart is golden brown. Remove from the oven and keep it on a wire rack. Serve warm or cold, sliced