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1 Preheat the oven to 450F and butter an 11-inch tart pan.
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Roll, shape, and flute the shell (do not bake).
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In a food processor or blender, process the almonds and cinnamon until the nuts are finely ground but not powdery.
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2 In a medium-size bowl, with an electric mixer on high, cream the butter.
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Beat in the confectioners sugar, then add the eggs one at a time, beating until thick and light yellow.
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Beat in the almonds, then beat in the orange zest, orange juice, and rum.
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3 Pour the filling into the unbaked shell.
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Bake for 10 minutes.
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Reduce the oven temperature to 350F.
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Bake 15 minutes more or until a knife inserted in the center comes out clean.
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Cool for 15 minutes, then chill 15 minutes.
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4 Pick out the best berry and stand it in the center of the tart, pointed end up.
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Cut half of the berries vertically in half.
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Slice the remaining berries vertically 1/4 inch thick.
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Starting at the edge, arrange the berries, slightly on a slant, in alternating circles of sliced berries and halved berries (cut-side down) until you reach the center berry and the tart is covered with berries.
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5 In a small saucepan, boil the jelly and granulated sugar over medium heat for 3 to 4 minutes or until the glaze thickens.
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Drizzle the glaze over the tart and chill for 1 hour.
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Store any leftover tart in the refrigerator.
