Directions

1. Step

In a bowl, combine 60g unsalted butter, 35g powdered sugar, a pinch of salt, 1 egg yolk, 90g rice flour, 15g ground almonds, and 2/3 tsp cinnamon powder (if using). Mix well until the dough comes together. Wrap the dough in plastic wrap, gently press it with a rolling pin to remove air, and shape it into a disk. Roll out the dough to a thickness of 4mm and place it into a 15cm round mold. Refrigerate for at least 30 minutes, then cover the dough with aluminum foil.

2. Step

Preheat the oven to 180°C (356°F). Bake the dough for 13-18 minutes until lightly golden. Set aside to cool.

3. Step

In another bowl, mix 45g unsalted butter and 35g sugar until light and creamy. Add 1 whole egg and beat until smooth. Stir in 40g ground almonds, 10g rice flour, and 2 tsp rum (if using). Mix well. Pour the filling mixture into the cooled base, spreading it evenly. Arrange thinly sliced apple pieces on top in your preferred pattern.

4. Step

Preheat the oven to 170°C (338°F). Bake the assembled tart for 40-50 minutes, or until the filling is set and golden. Let it cool, then sprinkle with powdered sugar for garnish, if desired.