Filling:1. In a heavy saucepan, combine cream, mascarpone, sugar and vanilla bean.
Heat gently until mascarpone melts and sugar dissolves.
2. Whisk together egg yolks, cinnamon, orange zest and rum.
Temper a small amount of the hot liquid into the egg yolks and mix everything together.
3. Pour into prepared piecrust and bake at 350° for approximately 30 to 35 minutes until custard is almost set.
Pastry dough:1. Using a food processor mix or pulse together flour, sugar, and salt.
Add butter and pulse until mixture resembles coarse meal.
2. Add eggs and pulse until eggs are incorporated and dough is formed.
3. Form dough into a disk and chill, wrapped in plastic wrap, for about 1 hour.
Dough may be made 1 day ahead and chilled, covered.