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1
PREPARE THE FRUIT In a food processor, pulse the flour with the confectioners' sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse crumbs.
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3
In a small bowl, whisk the egg yolk with the water.
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4
With the machine on, slowly add the egg yolk mixture and process just until the dough comes together.
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5
Turn the dough out onto a work surface and gently knead it 3 times.
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6
Pat the dough into a large disk.
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7
Wrap the disk in plastic and refrigerate for at least 1 hour or overnight.
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8
PREPARE THE FRUIT In a large bowl, using a handheld electric mixer, beat the confectioners' sugar with the butter until creamy.
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9
Add the eggs, 1 at a time, beating thoroughly after each addition.
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10
Add the ground almonds, flour, rum and salt and beat at low speed until well blended.
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11
Cover and refrigerate the almond cream.
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12
Remove it from the refrigerator 15 minutes before using.
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13
PREPARE THE FRUIT On a lightly floured surface, roll the dough out to a large round about 1/8 inch thick.
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14
Fit the dough into a 12-inch fluted tart pan with a removable bottom.
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15
Prick the bottom with a fork.
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16
Wrap the tart shell in plastic and refrigerate until chilled, at least 1 hour.
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17
PREPARE THE FRUIT Preheat the oven to 375.
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18
Line the tart shell with foil and fill it with pie weights or dried beans.
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19
Bake for about 20 minutes, or until lightly browned around the edges.
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20
Remove the foil and weights and bake the tart shell for about 20 minutes longer, or until the bottom is dry and the sides are nicely browned.
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21
5.
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22
Using a spatula, spread the almond cream in the tart shell in an even layer.
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23
Bake for 20 to 25 minutes, until pale golden and firm in the center.
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24
Transfer the tart shell to a rack and let cool completely before filling with fruit.
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25
PREPARE THE FRUIT Using a spatula, spread the almond cream in the tart shell in an even layer.
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26
Bake for 20 to 25 minutes, until pale golden and firm in the center.
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27
Transfer the tart shell to a rack and let cool completely before filling with fruit.
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28
PREPARE THE FRUIT In a large bowl, gently toss the fruit with the sugar and lemon juice.
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29
Arrange the fruit on the tart just before serving.
