Recipe: Apple and Chestnut Tart

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)