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
- 12 tbsp. unsalted butter, melted, plus more for greasing pan
- 1 cup sugar
- 1⁄2 cup milk
- 1 tsp. vanilla extract
- 1 tsp. kosher salt
- Zest of 1/2 orange
- 2 cups chestnut flour
- 1⁄2 cup whole blanched almonds
- 1⁄4 cup sliced almonds
- 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.