On a sheet of waxed paper, sift flour.
Blend in butter, sugar, salt and egg white until smooth and combined. Gradually add in flour until smooth. Using 2-1/2” to 3”tartlet shells, press about 2 teaspoons dough into each with fingers. Refrigerate for a ½ hour.
Preheat oven to 375º. Bake shells 12 min or until golden brown. Cool in pans on rack for a few minutes, turn out to cool.
In a small bowl, beat egg yolks with milk and rum to combine.
In a small saucepan, mix sugar, flour and a dash of salt. Add the egg mixture and cook over medium heat, stirring constantly until mixture boils and is thickened. Pour into a small bowl; set in a pan of ice and water; stirring occasionally to cool mixture, about 8-10 min. Filling be will thick.
Beat cream until stiff, fold into cream mixture to combine well. Stir in vanilla. Refrigerate until ready to use about 30 min.
Spoon several teaspoons of Rum cream into each shell. Top with an assortment of well drained fruit, mixing and matching or whatever you fancy.
In a small saucepan over medium heat, stir ½ cup of current jelly until melted. Remove from heat and add kirsch. Also, over medium heat, melt apricot preserves, stirring.
Brush yellow or light fruit with warm apricot glaze and red or dark fruit with currant jelly glaze. Refrigerate until ready to serve.