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1
For pastry:.
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2
Combine flour and sugar in processor.
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3
Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
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4
Gather dough into ball;flatten to disc.
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5
Wrap in plastic and refrigerate at least 30 minutes.
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6
Preheat oven to 350 degrees.
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7
Roll dough out on lightly floured surface to thickness of 1/8 inch.
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8
Fit dough into 9-inch-diameter tart pan with removable bottom.
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9
Trim edges and refrigerate shell while preparing filling.
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10
For Filling:.
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11
Cook butter in small saucepan over medium heat until melted and golden brown.
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12
Blend eggs and sugar in large bowl.
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13
Add flour and vanilla and whisk until just combined.
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14
Whisk in butter.
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15
Set tart shell on heavy baking sheet; pour filling into tart shell.
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16
Bake until pastry and filling are golden brown, 30 to 35 minutes.
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17
Transfer tart to rack and cool completely.
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18
(Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
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19
Melt jelly in small saucepan over low heat.
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20
Brush 2 tablespoons jelly over filling.
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21
Set berries atop tart, covering filling completely.
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22
Brush remaining jelly jelly over berries; let stand until jelly sets.
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23
Serve with whipped cream.
