Shortbread

• In the mixing bowl of a kitchen mixer, combine the sieved flour with the sugar and find salt.
  Add in the softened butter followed by the egg, egg yolk and rum.
  Knead at slow speed until the dough turns smooth.
  Clear, cling wrap and allow to rest for about one hour in the refrigerator.
  

Redfruit compote

Egg wash

• Roll out the dough to 8mm thick and cut out discs of 9.5 and 5.5 cm in diameter.
  Butter cake rings of 5.5cm in diameter and line with larger pastry crust discs.
  Fill the tart bases with the red fruits compote.
  Close with the small pastry crust discs and seal well around the rim.
  Egg wash on top and decorate with a fork. Bake at 160℃ for about 15minutes.