Apple Chestnut Tart With Salted Caramel

Method

1. 1

   For the Crust: In a small bowl, whisk together egg yolk, cream, and vanilla until combined; set aside. In the bowl of a food processor, pulse flour, powdered sugar, brown sugar, salt, and cinnamon until combined, 3 to 4 pulses. Scatter butter over flour mixture and pulse until butter resembles small peas, 4 to 5 pulses. With food processor running, add egg yolk mixture, processing until dough just comes together, about 30 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate until firm, at least 1 hour or up to 2 days. Let dough stand at room temperature until slightly softened before using, 10 to 15 minutes.

2. 2

   Transfer dough to a lightly floured surface. Using a rolling pin, roll dough into a 12-inch round (about 1/8-inch thick). Carefully transfer dough to a 9-inch round fluted tart pan with a removable bottom, gently pressing dough over the bottom and up the sides, extending dough by about 1/2 inch past the rim. Gently press and smooth any cracks, as needed. Using a small paring knife, trim dough so that it's flush with top edge of pan, using excess trim to patch any holes or thin spots, if needed. Using fork, prick dough bottom all over. Freeze, uncovered, until firm, about 30 minutes.

3. 3

   Meanwhile, adjust oven rack to middle position and preheat oven to 350°F (175°C). Coat a sheet of aluminum foil, large enough to cover the entire pie, with cooking spray. Transfer foil, greased side down, over chilled crust and fill evenly with pie weights or dried beans. Transfer tart pan to a rimmed baking sheet and bake until crust is golden around the edges, about 25 minutes. Remove pie weights and foil. Continue to bake until crust is golden and firm, 10 to 15 minutes. Transfer to wire rack and allow to cool completely, about 20 minutes.

4. 4

   For the Chestnut Cream: While crust is cooling, in a medium bowl, stir chestnut spread until smooth. In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar, vanilla, cinnamon, and salt on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold cream mixture into chestnut spread in 3 additions. Set aside, uncovered, at room temperature until ready to use.

5. 5

   To Assemble Tart: Pour chestnut cream into cooled crust. Using an offset spatula or flexible rubber spatula, spread chestnut cream into an even layer. Loosely cover tart and chill until chestnut cream is set, about 1 hour.

6. 6

   For the Caramelized Apples: While tart chills, set a fine-mesh strainer over a large bowl. In a large Dutch oven or saucepan, melt butter over medium heat. Add apples, brown sugar, cinnamon, salt, and nutmeg. Cook, covered, stirring occasionally, until apples are just fork-tender, about 10 minutes. Uncover and cook, stirring frequently, until apples are softened and liquid is slightly thickened, 3 to 4 minutes. Pour mixture through prepared strainer. Transfer apples to a large bowl and set liquid aside at room temperature until ready to use. Refrigerate apples, uncovered, until completely cooled, about 30 minutes.

7. 7

   To Serve: Remove metal collar from tart pan, and transfer tart to a platter or cake plate. Arrange cooled caramelized apples evenly in a decorative pattern over chestnut cream. Whisk reserved sauce to recombine, adjusting thickness with water, 1/4 teaspoon at a time, if needed, to achieve a pourable consistency. Drizzle sauce over tart. Top with toasted or candied pecans and flaky sea salt. Slice into portions and serve.

Nutrition

calories

391 kcal

fatContent

27 g

fiberContent

2 g

sugarContent

15 g

sodiumContent

212 mg

proteinContent

4 g

cholesterolContent

84 mg

carbohydrateContent

34 g

saturatedFatContent

15 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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