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[ For Tart Dough ]
Sift cake flour twice. Crush lumps of powdered sugar beforehand.

Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with an electric mixer on low speed for 2 mins until whitish.

Add beaten egg in 2-3 parts, mix well on low speed each time. Add vanilla oil and mix well.

Add dry ingredients at once. Use a spatula to fold the flour into the mixture until large clumps.

Use a spatula to press and spread the dough, and stick to the bowl. Gather the dough, repeat that another 2 times.

Wrap it with plastic wrap and flatten it. Let it sit in a fridge overnight.

[ For Almond Cream ]
Cream unsalted butter until smooth. Add brown sugar in 2 parts, mix well each time. Mix it with an electric mixer on low speed for 1 min.

Warm beaten egg with hot water until 35℃ / 95F, about body temperature.

Add the egg to the butter mixture in 7-8 parts. Mix thoroughly each time, on low speed.

Sift ground almonds over the mixture. Sift flour too. Use a spatula to mix until smooth.

Add rum, stir well. Transfer the cream to a small bowl, seal it with plastic wrap. Let it sit in a fridge overnight.

[ Next Day ]
Take the tart dough and the almond cream out from the fridge. Leave the almond cream at room temperature to soften. Leave the tart dough for 10-15 mins and soften it pressing. Roll it out into 3mm (0.1'') thick.

Flour over the pastry and your rolling pin. Wind the dough around a rolling pin and lift. Place the dough on the pan gently and press it gently into the tart pan, trimming away any excess.

Prick the bottom of the dough with a fork. Mix the almond cream lightly to soften. Put it in the pastry case and spread it. Let it sit in a fridge for 30 mins or more. Preheat an oven to 200℃ / 392F.

[ For Filling ]
Add boiling water to granulated sugar, stir to melt the sugar. Add sweet roasted chestnuts and dried cranberries, mix roughly. Microwave it at 600W for 30 sec.

Add rum, cover it with plastic wrap, set it aside. Cut walnuts into small pieces.

[ Crumble Topping ]
Slice well-chilled butter. Put sliced butter, flour, ground almonds, and brown sugar in a bowl. Rub the butter into the dry ingredients to make a light breadcrumb texture. Let it sit in a fridge.

[ For Assembling ]
Take the tart out from the fridge. Drain the chestnuts and the cranberries in a strainer. Push the chestnuts into the almond cream.

Top the cranberries and walnuts, use your palm to press lightly. Top the crumble mix along the edge of the tart.

Bake it at 170℃ / 338 F for 45-50 mins until golden brown. (Preheated to 200℃ / 392F) If possible, put it on the net to bake well the bottom of the pastry.

After baking, warm apricot jam for brushing. Add 1/2 tsp water to apricot jam and stir. Microwave it at 600 W for 40 sec and stir. Microwave it another 40 sec until it thickens. Immediately brush the top other than the crumble mix with the hot jam.

Cool completely, remove the tart from the pan. Sprinkle powdered sugar over the crumble.