French Butter Kumquat Tart | Winter-Limited, Incredibly Delicious Recipe!

[Recipe · Pan Diameter 15cm]
Tart Shell
Unsalted butter ··· 80g
Salt ··· 1g
Powdered sugar ··· 40g
Egg yolk ··· 1
Rum ··· 8g
Cake flour ··· 150g
Almond flour ··· 15g

Filling
Unsalted butter ··· 35g
Granulated sugar ··· 28g
Beaten egg ··· 35g
Almond flour ··· 35g
Candied kumquats ··· as needed

[Baking Time]
Tart shell: 170°C / 22 minutes
Filling: 165°C / about 35 minutes

[Steps]
① Make the tart shell: add powdered sugar and salt to softened butter, and mix until well combined. Add the egg yolk and rum in batches and mix until smooth.
② Add cake flour and almond flour, mix into a dough, then refrigerate to rest for 2 hours.
③ Take out the dough and press it into the tart ring to shape. Trim off excess edges. Prick holes in the bottom with a fork. Freeze for 15 minutes, then add pie weights and bake.
④ Make the almond filling: add granulated sugar to softened butter and mix well. Add the room-temperature beaten egg in batches and mix until incorporated. Finally, fold in the almond flour.
⑤ Pipe the filling into the baked tart shell, and arrange sliced candied kumquats on top.
⑥ Bake again. Let cool after baking, dust with powdered sugar and sprinkle with crushed pistachios. Done!