Chestnut Flour Tart (Saveur May 2012)

Recipe: Chestnut Flour Tart (Saveur May 2012)

Makes : 8 to 10 servings | Desserts Vegetarian Print
I was attracted to this recipe from the May 2012 issue of Saveur mostly because of its simplicity, but I'm sure to make it again for its chewy texture and subtle nutty flavor. If you're prone to trouble when you remove cakes from pans, try a springform; that's what I used. I also substituted sliced almonds in the batter, but only because I didn't have whole ones. I suspect that biting into a whole one would be like finding a hidden gem.


  • 12 tablespoons unsalted butter, melted, plus more for greasing pan
  • 1 cup sugar
  • 1/2 cup milk
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon kosher salt
  • Zest of 1/2 orange
  • 2 cups chestnut flour
  • 1/2 cup whole blanched almonds
  • 1/4 cup sliced almonds


  • Heat the oven to 375°. Grease a 10 inch cake pan; set aside. (I used a springform pan.)
  • Whisk butter, sugar, milk, vanilla, salt, and zest in a bowl. Add chestnut flour and whole almonds; stir until smooth. Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.

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