On a lightly floured surface, use your hands to slightly flatten Almond Pastry dough. Roll dough from center to edges to a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into an ungreased 10-inch tart pan with a removable bottom. Ease pastry into tart pan, without stretching it. Press pastry into fluted sides of tart pan. Trim edge; set aside.

In a large bowl combine eggs, sugar, coconut, flour, orange peel, and vanilla. Slowly add melted butter to egg mixture, stirring until mixed. Pour into the pastry-lined tart pan.

Bake in a 350 degree F oven about 35 minutes or until top of tart is crisp. Cool for 2 hours in pan on a wire rack. Cover and refrigerate.

Peel and section oranges over a medium bowl to catch the juices. Add orange sections, pineapple, papaya, and rum to orange juice. Gently toss to mix fruit. Let stand about 30 minutes.

To serve, remove sides of tart pan. Cut tart into wedges. Using a slotted spoon, spoon fruit on top of each wedge. If desired, top with whipped cream and toasted coconut. Store any leftovers in the refrigerator. Makes 12 servings.

In a medium bowl stir together 1-1/4 cups all-purpose flour, 1/2 cup ground toasted almonds, and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup cold butter until the pieces are pea size. In a small bowl stir together 2 beaten egg yolks and 1 tablespoon water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the dough just until a ball forms. If necessary, cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.