Untested - Palet Breton aux Châtaignes

http://www.certiferme.com/recette/recette-palet-breton-aux-chataignes-facon-tartelette-19093.html

0 - I've left the topping aside, because I first want to see what results I can get from the cake. I suspect that something like the Plum Compote with sweet whipped cream will be delightful with this.

2 oz chestnuts, boiled, husked and peeled (link on prep - note that you can stop at #11 (skip #10))
1 2/3 cup flour
1/3 cup sugar
2/3 cup room-temperature butter

1. Grind the peeled chestnuts in a food processor or fruit mill to obtain a damp flour. 
2. In a mixer combine the sugar and the butter until pale before adding the chestnut meal and the flour. Combine by hand or with a wooden spoon and form into a ball. Wrap and put in the refrigerator to rest for at least an hour and up to 72 hours.
3. Roll out onto a floured surface only thick enough to fit in a spring form pan - to measure this, I usually roll out the dough into a thick disc, then use the  base of the spring form pan as a guide to roll out the dough just enough that I have a minimum of dough to cut away from the outside of the base.
4. Bake in a 325F oven for 20 minutes. Remove from oven and let cool on a rack before removing it from the pan.

Pour la Garniture :

6 belles poires
250 g de mascarpone
60 g de sucre

Avec 2 poires, faites une compote.
Mélangez le mascarpone avec le sucre et la compote.
Dans des cercles, mettez le palet, puis le mélange mascarpone/poires et pour finir quelques morceaux de poires coupées en petits dés. Réservez au frais et décerclez avant de servir.