Apple Tart with Almond Cream

Prepare the pastry shell

1. Preheat the oven to 400°F. In a food processor, pulse the flour and salt. Add the butter and pulse until the mixture resembles small peas. Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough holds together when pinched; if necessary, add the remaining 1 tablespoon of ice water. Transfer the dough to a lightly floured surface and knead until smooth. Flatten into a disk, wrap in plastic and chill until firm, 1 hour.

2. On a lightly floured surface, roll out the dough to a 12-inch round, about 1/8 inch thick. Transfer to a 9-inch fluted tart pan with a removable bottom. Push a rolling pin over the top to trim any overhang. Prick the bottom in several places with a fork.

3. Line the tart shell with foil and fill with pie weights. Bake for 25 minutes, until the shell is lightly colored around the edge. Remove the foil and weights and bake for 10 minutes, or until golden. Let cool before filling.

Make the tart

1. Preheat the oven to 400°F. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour, and salt and toss gently to combine.

2. In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the rum.

3. Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.

4. Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.

Make Ahead

The apple tart can be baked one day ahead. Wrap well and let stand at room temperature.