Preheat the oven to 180°C top/bottom heat.
Eine Springform fetten und mit Mehl ausstäuben.
Beat the egg yolks with icing sugar, lemon zest and rum until pale and fluffy.
Beat the egg whites with a pinch of salt and the granulated sugar until creamy.
Carefully fold the almonds and beaten egg whites into the egg yolk mixture, stirring as little as possible.
Pour the batter into the springform pan, smooth it out and bake for approx. 20 minutes. Test with a skewer.
Allow the tart to cool and sprinkle with icing sugar.
