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.
Toasted Almond Pastry
In a medium bowl stir together flour, almonds, and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.