A filling that's tangy with lemon and rich with almond in a buttery crust makes an elegant dessert. This easy pastry shell needs no prebaking and transports well when left in the tart tin.
- Portion size 8 servings
In bowl, combine flour, sugar and baking powder; cut in butter until in coarse crumbs. With fork, mix in egg until well moistened. Press evenly into greased 10-inch (25 cm) flan pan with removable bottom. Refrigerate for 30 minutes.
Filling: In bowl, beat sugar with butter until light. Mix in eggs, lemon rind and juice, vanilla and almond extract to make curdled-looking mixture; blend in almonds. Pour over base; bake in 350°F (180°C) oven for 40 minutes or until pastry is golden and filling set. Let cool on rack. (Tart can be prepared to this point; let stand for up to 8 hours.)
Glaze: Heat jam slightly and strain; stir in rum. Brush over tart; decoratively arrange almonds around edge.