Chestnut-Pear Tart

Crust:
1 C. sugar
1 lb. butter, softened
1 tsp. salt
2 oz. almonds, finely chopped
1/2 C. cream
4 egg yolks
1 1/2 C. cake flour

Cream together the sugar and butter, then add the salt and almonds and mix
well. Add the cream and egg yolks and mix well.Add the flour gradually and mix
well. On a floured board, roll out the crust and fit it in a 12-inch tart pan.
Press the dough against the sides of the pan and pinch off any excess dough.
Filling:
1/2 C. brown sugar
1/2 C. granulated sugar
1/4 C. butter, softened
2 small pears, peeled and chopped
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 C. fresh chestnuts, roasted and chopped

Mix together all ingredients, except the chestnuts. Place in the tart shell and
then cover with chestnuts. Bake in a preheated oven at 325 degrees for 30-35
minutes.

Cool and serve with cinnamon or vanilla Haagen Dazs ice cream or sweetened
cream.