In a food processor cream the butter and sugar together until light. Beat in the salt, ground almonds, flour, egg yolks, chocolate, lemon or orange zest and juice, cinnamon and rum. When the mixture forms a ball, form a disk, and wrap it in plastic and refrigerate for 1 hour. Preheat the oven to 350F. Roll out 3/4 of the dough to a 1/4 inch thick and line a 9 or 10-inch tart pan with a removable base. Spoon the jam into the lined pan. Roll out the remaining dough into a rectangle and cut into strips. Lay the strips diagonally over the jam to form a latticework pattern. Trim the edges. Bake for 45-50 minutes without allowing the pie to color.
