Chestnut and Pear Tart Delight

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. In a bowl, mix all purpose flour, granulated sugar, and pinch salt.
3. Add cold diced unsalted butter to flour mixture and rub with fingers until mixture resembles coarse crumbs.
4. Add cold water gradually and mix until dough forms a ball.
5. Wrap dough in plastic wrap and refrigerate for 30 minutes.
6. Roll out chilled dough on floured surface to fit a 20 cm tart pan.
7. Place rolled dough into tart pan and trim excess edges.
8. Prick bottom of dough with fork to prevent bubbling.
9. Bake tart shell in preheated oven for 12 minutes until lightly golden.
10. Remove tart shell and let cool slightly.
11. In a blender, puree cooked peeled chopped chestnuts with heavy cream, beaten egg, vanilla extract, ground cinnamon, and brown sugar until smooth.
12. For chestnut cream into baked tart shell.
13. Arrange ripe pear peeled sliced evenly on top of chestnut cream.
14. Bake tart for 25 minutes until filling is set and pears are tender.
15. Remove tart from oven and let cool before serving.