Pinch of salt 2 eggs 40g almond meal 320g plain flour
Cream the butter, sugar and salt and beat until fluffy. Add the egg and mix. Add flour and almond meal until dough forms. Place dough between two sheets of cling film and refrigerate for 2 hours. Roll out to a thickness of about 3/4cm and place in tart tin.
Cream the butter and sugar until light and fluffy then mix in the egg yolk. Mix in the almond meal, flour and rum until completely incorporated. Spread over the base of the tart case. Put the tart in the oven and back for 25 minutes at 160C.
3 granny smith apples, peeled and sliced
4 tbsp white sugar
2 tsp cinnamon
Heat the butter and sugar in a saucepan until the mixture starts to turn golden. Stir the apple slices and cinnamon through until the apples are coated. Arrange the apple slices on top of the frangipane. Return the tart to the oven for a further 50 minutes or until a wooden skewer inserted into the frangipane comes out clean.