Prepare the Sweet Dough

1. Combine Butter and Salt : In a stand mixer with the paddle attachment, or by hand, combine the butter and sea salt.
2. Add Sugar : Add the confectioners’/icing sugar and mix on low until combined.
3. Add Almond Powder and Vanilla : Mix in the almond powder and vanilla extract until combined.
4. Add Eggs : Gradually add the whole eggs, mixing until combined.
5. Add Flour : Gradually add the sifted all-purpose flour, mixing until just combined.
6. Refrigerate Dough : Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.

Prepare the Almond Cream Filling

1. Cream Butter and Salt : In a stand mixer with the paddle attachment, or by hand, cream the butter with the salt. Do not whip.
2. Add Dry Ingredients : Mix in the almond flour, confectioners’ sugar, and cornstarch.
3. Add Eggs and Rum : Slowly mix in the eggs and then the rum, until just combined.
4. Refrigerate Filling : Refrigerate until ready for assembly.

Assemble the Tartelettes

1. Preheat Oven: Preheat your oven to 375°F / 190°C.
2. Roll Out Dough: Roll out the tart dough to 1/8 inch thick.
3. Cut Rounds: Cut rounds of dough to place in each mold. Ensure the dough comes up the sides of the mold.
4. Perforate Dough: Perforate holes in the center of the tartelette 3 times with a fork.
5. Pipe Almond Cream: Pipe almond cream inside the tart dough, filling it halfway.
6. Bake: Bake for 20 minutes or until dark golden brown in color.
7. Cool and Unmold: Allow tart shells to cool for 15 minutes, then unmold.
8. Garnish: Garnish each tartelette with fresh fruit. Dust with confectioners' sugar if desired.