Step 1

Roll the dough to fit a 12" fluted tart pan. Prick the dough all over with a fork and refrigerate until firm.

Step 2

While the tart shell chills, preheat the oven to 350°F. Bake the tart shell until it's light brown around the edges and pale in the center, about 10-15 minutes. Set the crust aside to cool while you make the filling. Keep the oven on.

Step 3

In a mixing bowl, cream the sugar and butter together until light and aerated. Scrape the bowl and the beater. Add the eggs and mix to combine. Add the almonds, extracts and rum.

Step 4

spread the frangipane evenly into the tart crust. Arrange the apples slices in a pretty petal pattern, starting with the outside edge and working your way towards the middle. Bake until the filling is set, about 45 minutes.

Step 5

Turn on the broiler and run the tart under the broiler for a minute or two to brown the top of the tart. Warm the apricot preserves in the microwave for 30 seconds, stir in the rum. Brush the warm preserves over the warm tart. Cool to room temperature.

Step 6

Best served at room temperature.