Torta Pisticcina (Chestnut Flour Tart)

Chestnut Flour Tart
Torta Pisticcina (Chestnut Flour Tart)Beth Rooney

The star of this almond-studded tart is the flour from Corsica's prized crop, chestnuts.

Torta Pisticcina (Chestnut Flour Tart)
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Yield: serves 8-10

Ingredients

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

Instructions

  1. 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.