The chestnut flour tart is a simple shortcrust pastry to prepare, with a particular flavor and completely gluten-free. I did not think I would like this type of flour with such an intense flavor, it goes very well with blueberry jam which is acidulous in contrast with the sweetness of the crust.
The consistency of the chestnut shortcrust pastry is almost the same as that of a normal shortcrust pastry so the method is no different, the cooking is slightly faster so be careful and keep an eye on the oven to avoid sad surprises. Since the preparation is easy, I have dedicated more time to the decoration by making a spring-like design since we are heading towards the warmer season, you can create the classic lozenges or cover the tart with different shapes as you like. Of course you can vary the type of jam and use the one you like best, I also recommend a light colored jam such as apricot or bitter orange.
Happy baking!
Recipe
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Preparation time 30 minutes + 1 hour rest
Baking time 25 minutes
Servings 28 cm Ø cake tin
Gluten Free
Ingredients
1 egg
1 egg white
90 gr of powdered sugar
200 gr of chestnut flour
100 gr of rice flour
1 bag of vanillin
1 pinch of salt
Jam to taste q.s.
Method
1. In a mixer, pour the flours, sugar, vanilla and salt and mix to obtain a sandy mixture
2. Add the egg and egg white and mix again until you get a ball of shortcrust pastry, form a loaf with your hands, cover it with cling film and let it rest in the refrigerator for about an hour
3. Take back the dough and roll out 3/4 of it keeping a height of about 1/2 cm, cover the tart mold removing the excess from the edges, with a fork pocke holes in the shell to prevent it from swelling during cooking
4. Pour the jam, leveling it well over the entire surface and create decorations as desired with the rest of the shortcrust pastry
5. Bake in the oven with fan at 180 ° for 25 minutes
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