Spicy Chestnut and Pear mini Pies (or Tartelettes)

Spicy Chestnut and Pear mini Pies

We are in the middle of fall season, nobody can deny that…

And I love it ♥

So far we are quite lucky as fall is really showing off with a lot of sunny days and lovely bright colours all around! I don’t even mind rain too much, it is just part of the season and gives me even more reason to stand in the kitchen to cook or bake something warm and cozy (and afterwards cuddle together on the sofa with a nice warm cup of tea or cocoa). To reach the most of this warmth and coziness that baking gives me on an autumn day, I need spices. I am talking cinnamon, ginger, cardamon, nutmeg. Lets only focus on nutmeg and cinnamon for now. The nutmeg will provide our little cakes with a hint of sharpness and brings the chestnut flavour to a whole new level.  The cinnamon on top is a must, as it just complements this sharpness perfectly and brings it all together perfectly! Chestnut puree can be quite heavy and filling. I wanted to lighten it up a bit and choose to add a few pears to add a slight sweetness as well. You will not taste pear, however, so if you want, increase the amount of pears to equal the amount of chestnuts. Some whipping cream, slightly sweetened with vanilla sugar is also a must. Again it lightens the whole thing a little and brings a lighter texture to the cakes.

So don’t you forget one of those essential components 😛 Trust me, cream and cinnamon are essential and not only for decoration (although it looks pretty doesn’t it ). Hope you enjoy! 

Spicy Chestnut and Pear mini Pies Spicy Chestnut and Pears mini Pies

Chestnut Puree

  1. Cut and roast the chestnuts for about 30 minutes at 200°C
  2. Let them cool until you can handle them and peel off the skin (I ended up with about 260g of chestnuts)
  3. Cook the chestnuts together with the pears and the cinnamon stick until soft (about 15-20 minutes)
  4. Remove the cinnamon stick and drain the water
  5. Puree the chestnuts and the pears until you get a smooth puree
  6. Add the nutmeg, the egg and the cream and mix until well combined
  7. Set aside

Spicy Chestnut and Pear mini Pies

Spicy Chestnut and Pear Mini Pies

  1. Prepare the dough exactly like here
  2. Let it cool for 1 hour in the fridge before you roll it out and cut into circles
  3. Prepare muffin tin by buttering and flouring it, add the dough circles
  4. Pour the chestnut puree into a piping bag and fill the mini pies until the top
  5. Bake in the oven for 35-40 minutes at 180°C or until the pastry is golden
  6. Let them cool down, they will set once cooled completely
  7. Whip the cream with some vanilla sugar and if you want a stabilizer for whipped cream (there are quite some alternatives like cornstarch or icing sugar, have never used it but will try it next time for sure )
  8. Pipette some whipped cream on top of your mini pies and finish it up with some cinnamon

Spicy Chestnut and Pear mini Pies

Spicy Chestnut and Pear Mini Pies
Serves 18
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Chestnut and Pear Purree
  1. 500g Chestnuts (260g of Chestnut remained for the actual puree)
  2. 2 Pears (Half the amount of the actual Chestnut Amount, in my case it will be 130g of Pears)
  3. Cinnamon Stick
  4. 70g Brown Sugar
  5. 1Tsp Nutmeg
  6. 1 Egg
  7. 250ml Cream
Shortcrust Pastry
  1. 200g Flour
  2. a pinch of Salt
  3. 75g Sugar
  4. 1 Egg
  5. 125g Butter, cold
Topping
  1. 250ml Cream
  2. 1 Tbsp Vanilla Sugar
  3. Stabilizer for whipping cream, if wanted
Chestnut Puree
  1. Cut and roast the chestnuts for about 30 minutes at 200°C
  2. Let them cool until you can handle them and peel off the skin (I ended up with about 260g of chestnuts)
  3. Cook the chestnuts together with the pears and the cinnamon stick until soft (about 15-20 minutes)
  4. Remove the cinnamon stick and drain the water
  5. Puree the chestnuts and the pears until you get a smooth puree
  6. Add the nutmeg, the egg and the cream and mix until well combined
  7. Set aside.
The Pies
  1. Prepare the dough exactly like here
  2. Let it cool for 1 hour in the fridge before you roll it out and cut into circles
  3. Prepare muffin tin by buttering and flouring it, add the dough circles
  4. Pour the chestnut puree into a piping bag and fill the mini pies until the top
  5. Bake in the oven for 35-40 minutes at 180°C or until the pastry is golden
  6. Let them cool down, they will set once cooled completely
  7. Whip the cream with some vanilla sugar and if you want a stabilizer for whipped cream (there are quite some alternatives like cornstarch or icing sugar, have never used it but will try it next time for sure )
  8. Pipette some whipped cream on top of your mini pies and finish it up with some cinnamon
Icing Sugar http://icing-sugar.com/

8 thoughts on “Spicy Chestnut and Pear mini Pies (or Tartelettes)

  1. these look yummy, i will have to try these 🙂 Autumn is my favourite time of the year too, the colours outside, the chill in the air and definitely keeping warm in the kitchen baking! heaven 🙂

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