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1
To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix.
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2
Add butter and cut into small pieces; process just until mixture resembles coarse meal.
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3
Add egg yolk; process just until blended.
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4
With processor running, quickly add ice water.
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5
Process several seconds until pastry forms ball.
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6
Stop at once to avoid overmixing.
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7
Wrap ball in plastic wrap; chill at least one hour.
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8
Butter a 10-inch quiche pan with a removable bottom.
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9
Roll pastry out slightly larger than pan.
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10
Carefully lift pastry to pan and gently press against bottom and sides.
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11
Trim edges; prick bottom and sides with fork.
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12
Chill for 1/2 hour.
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13
Line pastry-filled pan with a circle of foil, pressing it gently against pastry.
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14
Fill liner with uncooked rice or dried beans to weight.
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15
Bake in preheated 375 degree F oven 15 minutes.
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16
Lift out liner with rice or beans (save for future pastry baking).
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17
Bake crust 5 minutes longer; cool on rack.
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18
To make glaze, heat preserves and rum over low heat, stirring.
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19
Strain, brush tart shell with 2 tablespoons glaze.
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20
Reserve remainder.
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21
To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell.
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22
Slice 12 pear halves crosswise.
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23
Do not separate the slices.
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24
Place sliced halves in circle over almond mixture in shell.
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25
Chop remaining pear halves, use to fill spaces between sliced pears.
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26
Bake in preheated 375 degree F oven 40 minutes.
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27
Remove from oven, brush with remaining warm glaze.
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28
Serve at room temperature.
