Beat the butter with the sugar and the almond powder. Incorporate the eggs gradually and finish with the rum. Add to piping bag. Pipe into the bottom of the shell and cook 10 min at 180°c
2.
APPLE PURÉE
Cut the granny smith n°1 apples into small cubes. Add the lemon juice and vacuum pack. Bake in a steam oven at 100°c for 13 minutes. Garnish the shell with purée.
3.
FINISH
Cut the royal gala apples with a mandoline slicer and fan them out in the bottom of the shell. Butter the top of the tart and cook for 10 min in the oven at 160°c.
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