for 8 pieces

Dough

1	puff pastry dough, rolled into a rectangle (approx. 320 g)

Filling

80 g	butter
80 g	sugar
1 pinch	salt
2	egg
220 g	frozen chestnut puree, defrosted, cut into pieces
¼ tsp	bourbon vanilla powder
100 g	shelled ground almonds
3	pear, peeled, halved, cored and sliced
½ tbsp	sugar

How it's done

Dough

Cut out 6 circles (each approx. 10 cm in diameter), place in the tart tins. Combine the rest of the dough and roll out again, cut out 2 more circles and place in the tins.

Filling

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the chestnut puree, vanilla and almonds, spread over the tart bases. Fan out the pear slices on top, sprinkle with sugar.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tarts from the tins and leave to cool on a rack.

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