This recipe combines apples with another cool weather product—chestnuts. Use fresh chestnuts; boil and peel or use packaged peeled chestnuts.
for the crust:
5 ounces margarine, cold
3/4 cup confectioners’ sugar
1 egg, beaten
1 3/4 cups all-purpose flour
for the filling and glaze:
12 ounces peeled chestnuts
1 cup confectioners’ sugar
1 teaspoon rum extract
3 Golden delicious apples, peeled
1/3 cup apricot jam
2 tablespoons water
prepare the crust:
This crust is most easily prepared in a food processor fitted with a metal blade. Blend together margarine and confectioners’ sugar. Add egg and process until combined. Add flour and pulse 4 or 5 times to incorporate flour.
Gather together dough and pat into a large disc. Wrap in plastic and refrigerate one hour until the dough is firm.
In the food processor, pulse chestnuts, confectioners’ sugar and rum until just combined. Add the eggs, one at a time, pulsing to incorporate.
Cut the apple into quarters and remove the core. Slice each quarter as thin as possible using a mandoline or slicer and set aside the small end slices for another use.
Preheat oven to 350 degrees F. Roll out the dough into a 12” circle. Ease dough into a 9” tart pan with a removable bottom, folding in any overhanging dough. Prick the dough all over with the tines of a fork. Freeze tart shell for 20 minutes. Place a sheet of parchment on the dough and fill with pie weights or dry beans. Bake10 minutes and remove from oven.
Remove parchment and weights and return to the oven. Bake 5 minutes longer or until lightly golden.
Spread chestnut filling in the shell and top with apple slices.
Lay out the apples in a circular pattern, slightly overlapping slices. Bake 40 minutes or filling is set and apples are lightly browned.
In the microwave or a small saucepan, gently warm the apricot jam and stir in the water. Remove tart from the oven and generously brush apple slices with melted jam. Serve at room temperature.