1. On a lightly floured counter, roll out the puff pastry and lightly press the brown sugar into the pastry with the rolling pin.
2. In a bowl, place the softened butter, add the eggs with half the sugar, continue by adding the remaining sugar with the rum, and finally the almond powder.
3. Preheat the oven to 200°C. Butter the baking pan, place the puff pastry in the pan, and fold the edges to create a wall around the pastry. Place parchment paper with a weight on top of the pastry and bake for 25 minutes. Peel the oranges into segments (fillets). Spread the almond cream and the orange segments on top, and bake again until our tart is golden brown, about 20-25 minutes.
