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1
Make the frangipane: In the bowl of a food processor fitted with the metal blade, process the almonds and sugar until the mixture is very fine crumbs.
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2
With the machine running, add 2 egg yolks, butter, and rum; continue processing until the mixture is smooth and combined.
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3
On a lightly floured work surface, roll out the pastry dough into a rectangle at least 9 1/4 x 18 1/2 inches and about 1/8 inch thick.
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4
Using a 9-inch round cake pan as a guide, cut out 2 9-inch rounds.
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5
In a small bowl, whisk together the remaining egg yolk and cream for the egg wash. Place 1 round on a baking sheet, and spread the almond mixture on top, leaving a 1-inch border all around; brush the border with egg wash.
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6
Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of the remaining round; place the cut round on top of the other round, pressing lightly around the filling to seal the rounds together.
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7
Place in the refrigerator 1 hour.
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8
Preheat the oven to 425F.
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9
Remove the tart from the refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges, like a pinwheel.
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10
Brush the top of the tart with the egg wash, being careful not to let any excess drip over the cut edge of dough, as it will inhibit proper rising.
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11
Return to the refrigerator to chill again, if needed.
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12
Place the baking sheet in the oven, and bake 30 minutes.
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13
Reduce heat to 375F; loosely cover the tart with aluminum foil, and continue baking 30 minutes more.
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14
Transfer to a wire rack, and let sit 20 minutes.
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15
Remove the tart from the pan by sliding it onto a serving platter.
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16
Serve warm or at room temperature, cut into wedges.
