May 24, 2012

Torta Pisticcina (Chestnut Flour Tart)

The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts. This recipe first appeared in our May 2012 issue along with David McAninch's story Pleasure Island.

Credit: Beth Rooney

SERVES 8�10

INGREDIENTS

12 tbsp. unsalted butter, melted, plus more for greasing pan
1 cup sugar
½ cup milk
1 tsp. vanilla extract
1 tsp. kosher salt
Zest of ½ orange
2 cups chestnut flour
½ cup whole blanched almonds
¼ cup sliced almonds

INSTRUCTIONS

Heat oven to 375°. Grease a 10″ cake pan; set aside. Whisk butter, sugar, milk, vanilla, salt, and zest in a bowl. Add flour and whole almonds; stir until smooth. Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.