Beat softened Butter and Sugar until smooth. Beat in Egg and Vanilla, and mix well. Add Flour and mix to combine, then knead gently and shape into a disc. Wrap in plastic and refrigerate for 20 to 30 minutes if too soft.
Roll the dough to 4-5mm thickness and transfer to a pie dish. Trim the dish of any extra dough. *Note: You can spread the dough in the pie dish bit by bit by your hands. Make sure it is all same thickness.
Spread the Sweetened Chestnut Puree over the pastry, sprinkle with coarsely chopped Chestnuts evenly.
With the extra dough, make strips to create a lattice finish OR make crumbles and spread over. *Note: You can mix nuts with crumbles.
Bake in pre heated oven at 180° for 30 to 35 minutes or until golden.
Cool completely. Cut into wedges and enjoy.
I used coarsely chopped Roasted Almonds instead of Chestnuts for this photo.
