Written by Tom Hunt - award winning eco-chef and Guardian columnist

This is my festive twist on a classic tarte tatin, the chestnuts bring a wonderful texture and nutty depth whilst the pastry takes this dish to a whole other level. Chocolate and rye are a match made in heaven, riffing off each other’s powerful malty and umami notes. The salt is essential, elevating the dish and boosting the umami flavours in the pastry.

As a wholefood, zero-waste chef, I never peel fruit or veg unless I have to, the apple skins here add colour, nutrition and flavour. I’ve also added a little trick: lining the pan with parchment before adding the sugar helps prevent the apples from sticking, making it easier to turn out the tart.

Tom’s art of seasoning tip: Season your desserts. Salt enhances your ability to taste sweetness whilst bringing flavours together.

Sea salt enhances sweetness and marries flavours in desserts just like in savoury foods but be careful, unless you’re making a salted dish like this salted chocolate rye pastry or salted caramel, the salt should be used in small amounts and only detectable to the most discerning palate.

Ingredients: 

To make the pastry: 

• 170g rye flour (or spelt, if preferred), plus extra for rolling
  
• 30g cocoa powder
  
• 2 tbsp unrefined cane sugar
  
• 100g cold salted butter, cubed
  
• 2 medium eggs
  
• 30ml cold water
  
• Pinch sea salt

To make the filling: 

• 900g dessert apples, such as Cox or Braeburn
  
• 150g unrefined cane sugar
  
• 100g peeled cooked chestnuts

To serve (optional):

• Crème fraîche, thick yoghurt or vanilla ice cream, to taste

Method: 

1. To make the pastry, blend the flour, cocoa, sugar, butter and salt in a food processor until the butter is finely incorporated. Add the egg and cold water, then pulse until the dough comes together, adding a touch more water if needed. Knead briefly, then cover and rest in the fridge for 30 minutes.
2. Cut a piece of parchment to fit the base of a thick-based, ovenproof frying pan (20–25cm). Place it in the dry pan, then sprinkle the sugar evenly over the base.
3. Halve and core the apples, leaving the skins on, and pack them cut-side down into the pan. Cook over a medium heat for 20 minutes without moving, until the sugar melts and caramelises. Carefully turn the apples so the rounded sides face down, scatter the chestnuts in between, and cook for another 15 minutes until the juices have reduced to a thin caramel.
4. Preheat the oven to 180C (fan).
5. Roll out the pastry on a floured surface into a round the same size as the pan about 3-5 mm thick. Drape it over the apples and chestnuts, tucking the edges down inside the pan. Bake for 25 minutes until the pastry is crisp and dark golden brown. Allow to rest for at least 30 minutes before turning out onto a plate and removing the parchment.
6. Serve with crème fraîche, yoghurt or vanilla ice cream.