In the bowl of a food processor, combine the almond flour, sugar, salt, tangerine zest, butter, eggs, rum, and almond extract. Using the burst mode, process the ingredients until they are smooth and creamy. Cover the bowl with plastic wrap and chill for 30 minutes.

Preheat the oven to 350℉. Line a rimmed baking sheet with parchment paper and lightly spread butter over the top.

On a lightly floured counter, roll out the first piece of puff pastry and form it into a 9" circle. Place the dough circle on the baking sheet. Gently pour the almond filling into the middle of the dough and spread outwards, leaving a 1" border all the way around the dough circle.

Put the almond on top of the almond filling. Using a pastry brush, brush water around the exposed edge of the dough. Roll out the second piece of puff pastry into another 9" circle. Place the pastry on top of the first and press down the edges so they form a tight seal.

If you want, you can use a fork or a knife to draw a design in the top of the cake's pastry.

In a small bowl, whisk together the egg yolk and milk and brush it evenly over the top of the dough. Poke steam holes in the top of the cake (about 5) and bake for 30 minutes or until the pastry is a nice golden brown. Remove from the oven and cool on a baking rack. Serve at room temperature.