Recipe (Makes a round 18cm tart) 1. Core two to three medium-sized apples and cut into thin slices. 2. Put the apples in a pot and pour about 600cc ginger ale over them. Stew. 3. Once they've softened, turn off the stove and let them cool. 4. Take your tart dough and transfer it to your tart mold. Use a fork to make holes in the dough. (if you refrigerate the dough at this stage, the dough will shrink less) 5. Cover with parchment paper and use pie weights to weigh it down. 6. Bake for 20 minutes in an oven preheated to 180 ℃. 7. Remove the weights and bake another 5 minutes. Then let it cool. 8. Now it's time to make the crème d'amande. Mix together 40g unsalted butter, 40g almond powder, 5g cake flour, 40g sugar, one egg, and one teaspoon (3g) rum. 9. Pour the crème into the tart crust. 10. Roll up the apple slices and arrange them in the tart. 11. Bake for 45 minutes in an oven preheated to 180 ℃. 12. Once it has cooled, sift over powdered sugar. 13. Letting it chill in the refrigerator will allow the pastry to tighten, making it even more delicious.