Cream the granulated sugar and butter together until light and fluffy. Add the egg and mix to combine. Add the almond flour, extracts and rum. Transfer to a small bowl and cover. Refrigerate while you prepare the tart shells.

Preheat the oven to 350°F. Line two half sheet pans with parchment paper or a silicone baking mat.

Roll the dough to an 18" x 18" square, use a bench scraper or ruler to keep the edges square as you roll.

Mark off 3" increments in both directions. Use a sharp knife or pizza cutter to cut the dough into 36 squares. Use a small cutter or fork to make steam vents in half the squares.

Place the other 18 squares onto the sheet pans. Brush the squares on the pan with egg wash, making sure to go all the way to the edges. Pipe or scoop about 1.5 teaspoons of frangipane batter onto each square. Put about a teaspoon of cherry preserves onto the frangipane. Place a top square onto each of the pies.

Gently pinch together the edges of each pie, making sure they are well sealed. Place the sheet pans into the freezer for 15 minutes to rest and chill the dough (see note). Brush each pie with egg wash and sprinkle with crystal sugar. Bake until puffed and golden brown, about 15 minutes.