for 12 pieces

Chestnuts

500 g

chestnuts

Dough

300 g	spelt flour
125 g	sugar
1 pinch	salt
175 g	butter, cut into pieces, cold
1	egg, beaten
½ tbsp	water

Caramel

250 g	sugar
3 tbsp	water
2 dl	cream
3 tbsp	honey

How it's done

Chestnuts

Soften the chestnuts in water for approx. 1 hr. Cut slits into the rounded sides of the chestnuts with a sharp knife, place on a baking tray lined with baking paper while still wet.

To bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C, turning 1-2 times. Remove from the oven, peel the chestnuts while still hot.

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, mix quickly to form a soft dough; do not knead. Cover the dough and chill for approx. 30 mins.

To shape

Roll out two thirds of the dough into a circle (approx. 28 cm in diameter) between two sheets of baking paper, transfer to a baking tray along with the bottom sheet of baking paper. Prick the dough base firmly with a fork, cover and chill. Roll out the remainder of the dough thinly (approx. 24 cm in diameter), cover and chill.

Caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the chestnuts, mix. Pour in the cream, simmer and stir over a low heat until the caramel has dissolved, cook for approx. 15 mins. until soft, leave to cool. Add the honey, mix, leave to cool.

Mixture

Spread the mixture over the base. Prick the chilled lid all over with a fork, place it on top of the mixture, press the edges down firmly with a fork.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, slide onto a cooling rack, leave to cool completely.

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