A Fall recipe: The Farmer’s Autumn Pie with Chestnut and Pears.
Depending on where you are, you might not find chestnut spread easily, but if you do, you should definitely give this recipe a try. It comes with a touch of Fall. Back to basic flavors of Mother Nature: pure happiness!
- 1 ⅓ (160g) cup flour
- ½ cup (120g) soft butter (at room temperature)
- ¾ cup (135 g) ground hazelnut powder or ⅔ cup whole hazelnuts
- ½ cup (100g) icing sugar
- 2 or 3 teaspoon (10 ml) water
- 1 pinch salt
- 3 large pears
- 4 teaspoons (20 ml) rum
- 1 teaspoon sugar
- 400g chestnut spread
- 2 teaspoons (10g) cream
- For the hazelnut pastry dough: In a large bowl, mix together flour, icing sugar, hazelnut powder and salt. Add the soft butter, diced, and blend roughly until it becomes a granulated mixture. Add 2 or 3 tablespoons of water and try to form a firm dough. Wrap the dough in a large cling film and place in the refrigerator for a minimum of 1 hour. Take the dough out of the refrigerator 15 minutes before using it. Then roll a large disk. If your intent is to bake a sweet tart, then pre-bake the dough on 360°F (180°C) for 12 minutes.
- For the filling: peel, core and slice the pears in half. Let them simmer in a large pan with the sugar and some butter on medium heat for one minute on each side, then drizzle with the rum and let simmer for 30 seconds only (in order to prevent the alcohol from evaporating). Set aside.
- Preheat the oven to 360°F (180°C). Blend chestnut and cream together and spread on the hazelnut crust and dispose the half pears on top of it.
- Bake in the oven for approx. 20 minutes. Allow to cool completely before serving and decorate with some crushed hazelnuts.