Fresh Fruit Tart with Macadamia Nut Crust

For crust

Blend first four ingredients in a food processor until nuts are finely ground. Using the pulse button on the processor, cut in butter until pea-size pieces form. Add egg yolk, 1 teaspoon water, and extract; using the pulse option, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.

Roll out dough between two lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan; trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.

Preheat oven to 375° F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)

For filling

Combine milk and cream in heavy saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and arrowroot in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

For assembly

Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange fruit in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead and refrigerated.)