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1
Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan.
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2
Coarsely mash berries.
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3
Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes.
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4
Whisk yolks and cornstarch in medium bowl.
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5
Gradually whisk in half of hot berry mixture; return to pan.
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6
Stir over medium-high heat until mixture boils and thickens, about 3 minutes.
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7
Whisk in butter and lemon peel.
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8
Transfer filling to bowl.
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9
Cover and chill overnight.
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10
Lightly butter 9-inch-diameter tart pan with removable bottom.
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11
Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground.
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12
Add butter; using on/off turns, cut in until mixture resembles coarse meal.
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13
Whisk egg yolk and almond extract in small bowl; add to processor and blend until moist clumps form.
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14
Gather dough into ball; flatten into disk.
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15
Press dough onto bottom and up sides of prepared pan.
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16
Pierce crust all over with fork; freeze 30 minutes.
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17
Preheat oven to 375F.
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18
Line crust with foil; fill with dried beans or pie weights.
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19
Bake until crust is set, about 12 minutes.
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20
Remove foil and beans.
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21
Bake until crust is golden, about 18 minutes longer.
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22
Cool crust completely on rack.
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23
Spread filling in crust; sprinkle remaining 2 baskets berries over.
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24
Stir currant jelly in small saucepan over medium heat until melted; brush over berries.
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25
Sprinkle remaining 2 tablespoons sliced almonds around edge of tart.
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26
Cover loosely with foil and chill at least 2 hours.
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27
(Can be made 1 day ahead.
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28
Keep refrigerated.)
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29
Remove pan sides.
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30
Place tart on platter.
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31
Serve cold or at room temperature.
