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Put all the dry ingredients and the butter in the bowl of your mixer. Once everything is well mixed (be careful not to over-mix, or your crust will end up tough; mix until there are no large pieces of butter left), add the eggs. Mix until the mixture is almost homogeneous, then finish by hand. Wrap in plastic wrap and chill for at least 1 hour.
Peel and chop 3-4 apples. Cook them in a pot with a splash of water, 80g of brown sugar, a dash of lemon juice, a pinch of cinnamon, and a bit of vanilla. Stir occasionally until the apples soften and turn into a thick compote.
Prepare the almond cream. If your butter isn't already soft, heat it gently in the microwave. Be careful not to melt it. Add the dry ingredients one at a time - it's easier to mix this way. After that, add the egg and any additional flavors, such as rum.
Make the tart base: Roll out the pâte sucrée and place it in a tart pan. Spread the almond cream evenly over the base, followed by the cooled apple compote.
Add the apple topping: Peel and thinly slice 3 apples. Arrange the slices in overlapping rows on top of the compote.
Sprinkle 20g of brown sugar over the apples and bake the tart at 180°C for about 40 minutes, until the apples are golden and the pastry is crisp.