Peach and Almond Tart
Preheat the oven to 200°C (approximately 400°F).
Toast the sliced almonds in a dry pan and let cool.
Gently heat the jam with lemon juice and rum.
Thaw the dough. Roll out the dough on a lightly floured surface until just larger than the tart pan. Press the dough into the pan. Sprinkle with breadcrumbs.
Blanch the peaches quickly in simmering water and remove the skin. Pit the peaches and cut into slices. Place the peaches on the dough and bake 25 to 30 minutes. Remove from the oven and glaze with the peach jam mixture. Sprinkle with sliced almonds. Let cool before serving.