1/3 cup sugar
¼ cup butter
1 ¼ cups all purpose flour
¼ cup butter melted
¼ cup ground almonds
¼ cup icing sugar
1 ½ teaspoons rum
2-3 apples peeled, cored and thinly sliced
Sugar for sprinkling
Recipe is for a 7” tart pan. For a 12” pan, double the recipe.
For the Sugar Paste…
Cream together the sugar and butter. Add the egg and egg yolk. Stir in the flour and work the dough only until combined. Wrap and chill.
In the meantime, prepare the almond cream.
For the Almond Cream…
Combine the butter, almonds an icing sugar. Add the egg and egg yolk. Stir in the rum.
Roll out the pastry. Fit it gently into the tart pan. Place the pan in the fridge and allow to rest for 10-30 minutes.
Preheat the oven to 375°
Spread the almond cream onto the bottom of the pan.
Spread the apples in a fan pattern onto the tart. Sprinkle with sugar. Bake at 375° for 10 minutes and then reduce the heat to 350° for another 15-20 minutes or until done.