Instructions: For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar (all ingredients should be cold). Add the butter, and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a disk with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least an hour.

For the Frangipane: In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, ground almonds, rum, and almond extract, and mix until smooth, about 2 minutes. Add flour. Continue to mix just until combined, about 30 seconds.

On a lightly floured surface, roll out the pate brisee to 1/8-inch thick. Lightly dust the dough with flour to prevent the rolling pin from sticking to the dough.

Stagger eighteen 3 1/2-inch nonstick tartlet pans 3/4-inch apart, in the approximate shape of the dough. To transfer dough so that it lies over tart pans, first roll it up on the rolling pin. Unroll it gently over the tartlets, taking care not to stretch it. Press the dough into the pans with a floured ball of dough. Roll the pin over the tops of the pans to trim the dough.

Gather dough scraps together, and roll dough again, if necessary. Prick the bottom of each tartlet five or six times with a fork to prevent air bubbles from forming during baking. Transfer tartlets to a baking sheet. Refrigerate until firm, about 15 minutes.

Heat oven to 425 degrees. Place the reserved frangipane in a medium pastry bag fitted with a coupler. Pipe 2 tablespoons frangipane into the bottom of each tartlet. Return tartlets to the refrigerator to chill for another 15 minutes.

Remove tartlets from refrigerator. Bake until puffed and golden, about 25 minutes, rotating tray halfway through baking. Remove tartlets to a cooling rack. Allow tartlets to cool for 10 minutes, and remove from pans. Return tartlets to cooling rack to cool completely.

In a small saucepan, bring apricot jam to a boil over medium-high heat. Pour heated jam through a sieve that has been placed over a small bowl, discarding solids. Lightly brush surface of the tartlets with the strained jam. (This will allow the fruit to adhere to the tartlet.)

Decorate each tartlet like a flower, using different fruits for different flowers. If the jam has cooled, return it to the saucepan to reheat. Brush the surface of the "flowers" with a light coating of the jam. Best if served the same day.

This recipe yields eighteen 3 1/2-inch tarts.

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