Pie with curd and candied chestnuts "Chestnuts. Autumn. Caramel"

Description

"Chestnuts... the fall... the caramel... Well, I love the lilacs bloom. Something to think just laziness. And autumn so that the day... will Extend the flowering of the soul! Oh! As chestnuts are good! And autumn lilac blooms! Chestnuts! Autumn! Caramel! Here was born so I have impromptu. And the cake, in fact, an absolute improvisation on the theme of autumn. Sand-based, delicate curd with a splash of juicy nectarines. And at the end of the picture - candied chestnuts, fragrant, crisp, and caramel. Just enjoy!

Ingredients

Butter

110 g
Sugar

1 cup
Yolk egg

1 piece
Flour

170 g
Salt
Vanilla
Nectarine

1 piece
Egg white

3 piece
Cheese

300 g
Brown sugar

8 Tbsp
Chestnut

150 g

Cooking

Firstly, we will chestnuts. They need to bake. To do this, wash them, be sure to make a puncture with a knife and bake in the microwave or just in the pan under the lid.

Clean and chop or just break into pieces, as I have.

On a dry frying pan pour 4 tablespoons of brown sugar.

Put on the heat, melted. In the process of adding a small piece of butter (~10граммов).

Add chestnuts.

Cook, stirring constantly until the liquid is evaporated. It's easy to understand, chestnuts are completely covered with caramel.

Spread the chestnuts on a parchment, leave to cool.

For the dough, mix 0.5 cups of sugar, soft butter and egg yolk. Add to taste a pinch of salt and vanilla.

Add the sifted flour.

And knead the dough until here this state.

The form should cover with parchment paper, spread the dough in shape, forming the sides.

Prick the dough with a fork. And put in the fridge for 30 minutes.

Meanwhile, preheat the oven to 190 degrees. Bake the base for 25 minutes.

While baked basis, prepare the filling. Chop the nectarines.

Beat egg whites in a solid foam, gradually adding the sugar (the remaining 0.5 cups). Add to proteins in the curd and mix well. I have a soft cheese, so it is nothing to do if normal, it is necessary to wipe through a sieve.