Thaw puff pastry and place in your well greased, 9″ tart pan. Spread fruit jam liberally over the pastry and chill in fridge.
To make the almond frangipane filling, combine butter and sugar in a bowl of an electric mixer with a paddle attachment. Beat until light and fluffy, about 2 minutes. Add ground almonds, half of the rum, egg, almond extract, and flour, and beat until smooth. Spread evenly into the chilled tart shell and refrigerate.
Arrange the prepared fruit on top of the frangipane tart and bake for 30 minutes at 375 until puffed and golden brown.
While the tart is baking, melt apricot jam with the remaining rum in a small saucepan over medium heat. Brush the warm-from-the-oven tart with the apricot-rum glaze. Cool tart to room temperature before slicing.
RECIPE BY MOLLY CAKE, BURLINGTON, WWW.MOLLYCAKEONLINE.COM