Fran Gage's Apple Tart With Chestnut Cream

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The Dough:

5 ounces (10 tablespoons) unsalted butter at room temperature

3 ounces ( 3/4 cup) powdered sugar, unsifted

1/4 teaspoon salt

1 large egg at room temperature

3/4 teaspoon pure vanilla extract

8 1/2 ounces (1 3/4 cup) unbleached all-purpose flour

The Filling:

2 medium-size firm, tart apples

17 ounces canned sweetened chestnut spread

3 large eggs

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