I often put ground almonds in the base of my tarts to absorb the juice of the fruit, especially when the fruits are frozen. And then one day, I wanted a little change, so I improved the recipe by making a buttery almond paste. Excellent!
This tart is equally good warm or cold, as dessert or as a snack. You can substitute vanilla extract for the rum if you prefer - children may like vanilla better.
This was delicious. And what a brilliant tip about ground almonds soaking up juice from frozen fruit. Thanks for posting. - 09 Mar 2015