I used the food processor for the dough and I prepared it immediately.
Put the flour, sugar and salt in the food processor and stir a few times.
Cut the butter into cubes, add it to the bowl and mix for 8-10 seconds, until the pieces of butter have mixed with the flour, but also the pieces the size of a pea remain.
Add ice water and let the robot mix another 10-12 times. If the dough does not crumble when it is pinched, it means that it is ready.
Put some flour on the worktop, put the dough over it and shape it into a disc. Cover with plastic wrap and refrigerate for an hour or even overnight.
Meanwhile, wash the apples, peel them and cut them and cut them into slices.
Put the apples in a hot pan, add the sugar and stir until the apples leave their juice and then curdle like a syrup.
Add a cinnamon powder and a little rum essence and mix until the apples caramelize. They caught a wonderful color ...
Place the dough on the top sprinkled with flour, spread until you get a thin sheet, slightly larger than the tray in which you will put the tart. Grease the pan with a little butter.
Spread the dough in the pan: roll the dough on the rolling pin and spread it over the tray, carefully. Place the dough well in the tray and place the apples on top, in an even layer.
Pull the edges of the dough over the filling, leaving the center exposed.
Using a brush, grease the edges of the dough with a little water and sprinkle sugar on top.
Put the tray in the preheated oven at 200 degrees, about 15 minutes, then lower the temperature to 180 degrees and keep the tart for another 20-25 minutes, making sure it doesn't bake too hard.
Allow to cool slightly, then cut tart triangles and serve!