Torta Pisticcina (Chestnut Flour Tart)

  • Serves

    serves 8-10


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


  • 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


Step 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.

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