Place flour in large bowl. Add butter and knead with fingertips, until mixture resembles bread crumbs. Make a well in the center. Mix together egg yolks, water, lemon rind and sugar in well. Start incorporating flour into yolk mixture, working it in gradually so dough will be smooth. (Dough should be made quickly with little handling, to make a tender crust.) Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out with 3-inch round fluted cutter. Place in individual tartlet pans. Prick holes all over dough with fork. Line pans with aluminum foil; fill with raw beans or rice. Bake in the preheated hot oven (400°) 5 minutes, or until dough is set. Remove foil and beans or rice. Continue baking shells 5 minutes longer, or until dough is light brown. Cool completely on wire racks. Fill shells with a small amount of pastry cream, then top with your choice of cut-up fruit. Carefully brush with clear glaze. Adhere finely chopped almonds to border of each tartlet. CLEAR GLAZE: Makes enough for 2 dozen tartlets. Combine 1 cup water and 3/4 cup sugar in small saucepan. Cook over moderate heat, stirring frequently, until sugar dissolves. Remove saucepan from heat. Stir in 1/2 cup kirsch or white rum. dess 95