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Apple, Chestnut, and Winter Truffle Paste Tart
6
Servings
25
Preparation (min.)
30
Cooking (min.)
Ingredients
- 1 shortcrust or puff pastry
- 3 to 4 apples
- 150 g cooked chestnuts
- 100 g chestnut cream
- 30 g winter truffle paste (Plantin)
- 30 g butter
- 30 g brown sugar
- 1 pinch of cinnamon
- 1 egg for glazing
Apple, Chestnut, and Winter Truffle Tart
An original autumn recipe that combines the sweetness of apples, the delicate character of chestnuts, and the deep notes of winter truffle.
A thin layer of Plantin winter truffle paste is placed directly on the tart base before being topped with tender apples and pieces of chestnuts.
A surprising and indulgent combination, wrapped in a crispy and beautifully golden crust.
A thin layer of Plantin winter truffle paste is placed directly on the tart base before being topped with tender apples and pieces of chestnuts.
A surprising and indulgent combination, wrapped in a crispy and beautifully golden crust.
Cook this recipe with Plantin products
Preparation
Prepare the Apples
Peel the apples, remove the core, and cut them into small pieces.
Sauté the Apples
Melt the butter in a pan, then add the apple pieces. Add brown sugar and a light pinch of cinnamon. Sauté for a few minutes over medium heat until the apples start to soften while retaining their shape.
Prepare the Chestnuts
Coarsely chop the cooked chestnuts. Add them to the apples at the end of cooking and mix gently. Remove the pan from the heat and let the mixture cool slightly.
Prepare the Tart Base
Place the pastry in a tart pan or in several individual molds. Properly line the edges and lightly prick the bottom of the pastry with a fork.
Add the Winter Truffle Paste
Spread a thin layer of Plantin winter truffle paste directly on the tart base. Ensure it is evenly distributed so that the truffle flavors are present in every slice.
Add the Apples and Chestnuts
Spread the apple and chestnut mixture over the layer of winter truffle paste. Distribute the filling evenly across the tart.
Decorate the Tart
Cut thin strips from the remaining pastry and arrange them on top in a lattice pattern. Lightly brush the pastry with beaten egg for a nice golden color.
Bake
Preheat the oven to 180 °C. Bake for about 25 to 30 minutes, until the pastry is well cooked and beautifully golden.
Serve
Let the tart cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
Plantin Chef’s tip(s)
Spread the winter truffle paste in a thin and even layer directly on the tart base before adding the apples. This position allows the truffle aromas to infuse into the filling during baking while maintaining a nice balance with the sweetness of the fruits and chestnuts.
