Food recipes

"Autumn" tart with chestnuts

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Here is a real good fall recipe with this chestnut, chanterelle mushroom and pumpkin pie.

Ingredients for 4 persons :

  • 150 g chanterelles and button mushrooms
  • 50 g chestnuts
  • 100 g of pumpkin
  • 1 tsp. hazelnuts
  • 1 tsp. pine nuts
  • 2 eggs
  • 1 shallot
  • 25 cl of liquid cream
  • 40 g semi-salted butter
  • 5 cl of semi-skimmed milk
  • 1 tsp. heaped tablespoon of cornstarch
  • Salt pepper


  • 200 g flour
  • 100 g semi-salted butter
  • 1 egg
  • 5 cl of water

Read also: benefits and virtues of chestnuts for health

"Autumn" tart with chestnuts

For the shortcrust pastry:

- In a bowl, sift the flour. Dig a well and place the butter cut into pieces. Add half the water, the egg yolk and then the salt. Using your fingertips, mix until you get a smooth ball. If your dough is too dry, add the rest of the water.

- Leave the dough to rest for 1 hour in the fridge.

- Preheat the oven to 180 ° C (th.6).

- Peel the shallot, mince it.

- Clean the chanterelles.

- In a frying pan, brown the shallots in 20 g of butter then throw in the mushrooms. Sweat lightly. Reserve.

- Wash, peel and grate the pumpkin.

- In the same pan, put 20 g of butter and brown the broken chestnuts and the grated pumpkin for 2 minutes. Add the crushed hazelnuts and pine nuts. Reserve.

- In a ramekin, dissolve the cornstarch in the milk.

- In a salad bowl, beat the eggs with a pinch of salt. Add the cream, the milk-cornstarch mixture. Check the seasoning.

- On your work surface, spread the shortcrust pastry. Place it in a pie dish. Prick the bottom of the pie with a fork. Arrange the chanterelles and the chestnut / pumpkin mixture. Pour the preparation.

- Bake and cook for 40 minutes.


- If you are more comfortable, do not hesitate to make your shortcrust pastry directly on your counter.

Read also: benefits and virtues of chestnuts for health

Recipe: A. Beauvais, Photo: S. Thommeret

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