Difficulty:[usr 2]
Prepare the dough. Pour the flour into a bowl with the sugar and salt. Make a well in the center and put the butter and egg in it. Knead everything well, roll into a ball and leave to rest for 3 hours in the refrigerator.
Prepare the almond cream. Bring the milk to the boil with the vanilla sugar. In a bowl, whisk the egg yolk with the caster sugar until the mixture whitens, then add the flour. Pour the boiling milk over this mixture, whisking constantly. Pour back into the saucepan and return to low heat. When the mixture thickens, pour it into a bowl. Leave to cool.
Meanwhile knead the butter in a bowl. When it is in ointment, add the ground almonds, the icing sugar then the egg. Continue kneading until the mixture is smooth. Then add the cornstarch, rum and pastry cream. Mix and refrigerate.
Butter a pie pan and flour it. Roll out the dough and line the mold. Preheat the oven to th. 6 (180°C). Spread the marmalade on the bottom and then the almond cream on top. Cover with a layer of pine nuts.
Bake, cook for 40 minutes. Remove the tart from the oven and let it cool before unmolding.
Note:Leave the dough overhanging the edges a little, as it shrinks during baking.
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