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1
In a food processor, combine the flour, sugar, lemon zest and salt and pulse to blend.
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2
Add the butter, egg yolks, vanilla, orange juice and rum and pulse until the dough begins to clump together.
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3
Transfer the dough to a work surface, gather it up and roll it into a thick cylinder.
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4
Cover well with plastic wrap and refrigerate for at least 4 hours.
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5
In a small nonreactive saucepan, combine the lemon juice, sugar, lemon zest and 1/3 cup of water.
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6
Bring to a boil over moderate heat, stirring occasionally to dissolve the sugar.
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7
Whisk in the cornstarch mixture and continue whisking the mixture until bubbling and thickened, about 1 minute.
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8
Remove from the heat and whisk in the butter and egg yolks.
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9
Strain the filling though a fine stainless steel sieve into a glass or ceramic bowl.
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10
Let cool to room temperature, then cover and refrigerate.
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11
Lightly spray six 4- or 4 1/2-inch tart shells with vegetable oil cooking spray.
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12
Cut the cylinder of pastry into 6 equal pieces.
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13
On a lightly floured work surface, roll one piece of the pastry into a 6-inch round and carefully fit it into one of the tart shells, smoothing out any cracks.
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14
Repeat with the remaining pastry.
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15
Trim the overhanging pastry flush with the rims of the tart pans.
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16
Preheat the oven to 400 and set a heavy baking sheet on the middle rack.
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17
Prick the bottoms of the tart shells all over with a fork and line each one with foil.
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18
Fill with dried beans, rice or pie weights and bake the shells on the baking sheet for 15 minutes, or until the edges are golden.
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19
Remove the foil and dried beans and bake for about 8 minutes longer, or until the shells are golden brown and beginning to pull away from the sides of the pans.
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20
Transfer the shells to a rack and let them cool slightly.
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21
Turn the oven down to 350.
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22
Spoon the lemon filling into the tart shells and bake for 5 minutes.
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23
Let cool at room temperature for a few hours until the filling firms up, or refrigerate the tarts for up to 4 hours before serving.
