Ingredients for the shortcrust pastry

• 30 g of flour
• 100 g of sugar
• 150 g of butter
• 3 egg yolks
• 1 spoon of Lunigiana Acacia Honey PDO
• a pinch of salt

Ingredients for the filling

• 300 g of spicy fruit preserve
• 100 g of Mount Amiata Chestnuts PGI
• Lunigiana Acacia Honey PDO as needed

Proceeding

On a pasteboard, quickly knead the flour with the butter and then add all the other ingredients. When a compact pastry has been made, wrap it in cling-film and let it rest in the fridge for at least half an hour.
In a bowl mix the fruit preserve with the chestnuts, previously cooked in boiling water and crushed, add the honey and mix until smooth.

Line a baking tin with the shortcrust pastry, spread out the filling and cover the whole tart with the remaining pastry. Bake for 40 minutes at 180°C.