Chestnut Tart

1kilo chestnut flour
60g vegetable oil
120g sugar
½ tsp salt
80g pine nuts
150g raisins
1 cup or more water
1 rosemary spring

1. Preheat over to 400F (205C). Lightly oil a 10-inch spring form or flan pan.

2. In a large bowl, combine flour, oil, sugar, salt, ¾ cup pin nuts and ¾ cup raisins. Add enough water to make a soft batter of pouring consistency.

3. Pour mixture into oiled pan. The paste should not be more than ¾ to 1 inch thick. If necessary, use a large pan. Brush surface of paste with oil. Sprinkle with remaining pine nuts, raisins & rosemary.

4. Bake 45 to 55 minutes.

5. To serve, transfer to a serving dish.