1 Peel, core the apples. Cut into large cubes.
2 Put in a large pot or saucepan and start cooking with the 1/2 vanilla pod and heat over moderate heat.
3 Let cook for approximately 10 minutes covered, stirring regularly and adding a little chestnut water if needed if the apples stick to the bottom.
4 When the cubes start to soften, add the chestnuts and 2 to 3 tbsp of their canning water.
5 Let cook covered for another 10 to 20 minutes, until both the apples and chestnuts crush easily under the spatula.
6 Pour the almond powder and chestnut cream into the saucepan and blend with a mixer.
For the pastry:
7 Mix using a food processor the flour, hazelnut butter, tbsp of rapadura and water.
8 Knead everything until the mixture is homogeneous.
9 Spread olive oil in the tart pan and wipe off excess, distribute the dough and flatten with your fingers in the tart pan.
10 Spread the compote over the tart base.
11 Peel and cut the apples into pieces and arrange them on the tart base.
12 Bake for 30 minutes at 425°F (220°C (430°F))
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