Gently beat butter at room temperature, add sugar and mix until smooth

Add egg yolk and mix evenly.
Put the soft flour, almond powder, and sugar powder in a sieve, mix them evenly, make them into a lump, wrap them in plastic, and leave them in the refrigerator for 1 to 3 hours.

Remove the batter from the refrigerator and roll it thinly with a plastic strainer

Place it on a circular tart frame, press it down, and use a rolling pin to clean up the top

Use a fork to dip it in with a fork. Every nook and cranny... (It prevents swelling as it roasts.)

Place a paper foil on top of the dough and bake in a 175-degree oven for 12 to 15 minutes. Remove the tart press and bake for another 5 minutes

While baking, make almond cream...
When butter and eggs are mixed at room temperature, add almond powder and mix lightly

Crush chestnuts and mix.

Add the almond cream made of baked tart paper and flatten it, then place whole chestnuts and roasted chestnuts on the top and press it.
I baked it in a preheated oven at 175 degrees for about 20 minutes..(Each oven has different specifications, so see the color or poke it to see how it ripens.)

You can put apricot jam polish on the top of the baked chestnut tart, wrap it, and give it as a gift.