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1
Blend first 4 ingredients in processor until nuts are finely ground.
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2
Using on/off turns, cut in butter until pea-size pieces form.
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3
Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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4
Gather into ball; flatten into disk.
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5
Wrap in plastic and chill 3 hours.
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6
Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness.
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7
Peel off top sheet of paper.
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8
Invert crust into 11-inch round tart pan with removable bottom.
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9
Peel off paper; press dough into pan.
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10
Trim edges.
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11
Push crust 1/8 inch above top edge of pan.
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12
Refrigerate 1 hour.
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13
Preheat oven to 375F.
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14
Bake crust until golden, about 25 minutes.
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15
Cool.
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16
(Can be made 1 day ahead.
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17
Wrap and store at room temperature.)
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18
Combine milk and cream in heavy medium saucepan over medium heat.
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19
Scrape in seeds from vanilla bean; add bean.
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20
Bring to simmer.
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21
Whisk yolks, sugar, and cornstarch in large bowl to blend.
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22
Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes.
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23
Transfer to medium bowl.
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24
Cool slightly; mix in rum.
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25
Press plastic wrap onto surface of custard.
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26
Chill until cold, at least 4 hours.
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27
(Can be made 1 day ahead.
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28
Keep chilled.)
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29
Remove vanilla bean from filling.
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30
Whisk filling just until smooth; spread in crust.
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31
Arrange pineapple and mango slices in concentric circles atop filling.
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32
Brush fruit with preserves.
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33
(Tart can be assembled 3 hours ahead.
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34
Refrigerate.)
