Title: Chestnut tart
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
    1/3 c  Golden raisins
      3 tb Rum

MMMMM---------------------------CRUST--------------------------------
  2 1/3 c  All-purpose flour
    1/3 c  Sugar
      1 ts Salt
     12 tb Cold unsalted butter; cut
           -into bits
      1 lg Egg
      1 lg Egg yolk
      1 ts Pure vanilla extract

MMMMM--------------------------FILLING-------------------------------
      8 oz Chestnuts; boiled and peeled
      3 tb Sugar
      1 ts Pure vanilla
      1 c  Heavy cream
      2 lg Eggs

MMMMM--------------------------GARNISH-------------------------------
           Confectioners' sugar
 
  In a small bowl, combine the raisins and rum. Let stand for 1 hour or
  overnight.
  
  To make the crust, in a large bowl, combine the flour, sugar, and
  salt. With a pastry blender or 2 knives, blend in the butter until
  the mixture resembles coarse meal. Add the egg, egg yolk, and vanilla
  and toss with a fork until the liquid is incorporated. If the mixture
  seems dry, add a few drops of cold water as needed.
  
  Gather the dough together and shape it into 2 disks, one slightly
  larger than the other. Wrap each disk in plastic wrap. Chill for at
  least 1 hour or overnight.
  
  On a lightly floured surface, roll out the larger piece of dough to a
  12-inch circle about 1/8-inch thick. Fit the dough into a 10-inch
  fluted tart pan with a removable bottom. Trim off all but a 1/2-inch
  border of dough. Fold the excess dough in against the inside of the
  pan and press it into place. Chill the tart shell for 30 minutes.
  
  Preheat the oven to 350 degrees. Place the oven rack on the lowest
  setting.
  
  To make the filling, in a food processor fitted with the steel blade
  or a blender, combine the
  
  chestnuts, sugar, and vanilla. With the machine running, gradually
  add the cream. Process until smooth, stopping the machine once or
  twice to scrape down the sides of the container. Add the eggs, one at
  a time, beating after each one until smooth. Remove the processor
  bowl from the base of the machine. Lightly stir in the raisins and
  rum. Pour the mixture into the crust and smooth the surface.
  
  Roll out the remaining dough to an 11-inch circle about 1/8-inch
  thick and, with a fluted pastry wheel, cut it into 1/2-inch wide
  strips. Arrange the strips over the filling about 1-inch apart, going
  first from top to bottom, then from left to right, to form a lattice
  pattern. Press the ends of the strips against the sides of the tart
  shell to seal. Bake the tart for 60 minutes, or until the filling is
  puffed and the crust is golden. Let cool on a rack for 10 minutes.
  Remove the pan rim by placing the tart on a coffee can or similar
  tall object and sliding the rim down. Cool completely on a rack.
  
  Just before serving, sprinkle with confectioners' sugar. Cover with
  foil or plastic wrap and store in the refrigerator for up to 3 days.
  
  Yield: 8 servings
  
  Recipe