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1
Bring the butter and eggs to room temperature.
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2
Sift the flour and set aside.
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3
Put the butter into a bowl and whip until creamy.
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4
Add the salt and sugar and mix until white and fluffy.
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5
Add the beaten egg in a little at a time and mix.
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6
Add the flour and cut in with a rubber spatula.
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7
Bring the dough together and wrap with plastic wrap.
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8
Let the tart dough chill in the refrigerator for about 2 hours.
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9
Roll out the dough until larger than the tart pan and line the pan with the dough.
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10
Cut off the excess dough, wrap the crust in plastic wrap, and chill for 30 minutes.
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11
Put baking weights in the tart and bake in an oven at 180F Celsius for15 minutes.
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12
(If you don't have baking weights, poke holes in the bottom of the tart crust dough with a fork.)
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13
Almond fillingWhip the butter in a bowl until creamy.
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14
Add the sugar and mix with a whisk until fluffy.
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15
Add the beaten egg a little at a time, whisking well as you go.
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16
Add the rum, almond flour, and cake flour and mix well.
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17
Remove the baking weights from the tart crust and fill with the almond batter.
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18
Smooth out the surface and bake in an oven at 170F Celsius for 20 minutes.
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19
Custard cream In a pot, mix together the egg, sugar, salt, and cornstarch.
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20
Add the milk a little at a time while mixing well.
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21
Turn the heat to medium while stirring.
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22
When thickened, remove from the heat.
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23
Strain, then add the rum.
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24
Pour the custard into the tart.
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25
Slice the apple compote into 1cm slices and top the tart with them.
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26
Bake at 170F Celsius for 20~25 minutes.
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27
When done baking, top with apricot jam and enjoy.
