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1
Beat egg and yolks in small bowl to blend.
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2
Dissolve cornstarch in lemon juice in small bowl.
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3
Mix into eggs.
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4
Puree berries and sugar in blender.
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5
Strain puree through a fine sieve into medium saucepan.
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6
Add butter and bring to simmer over medium-high heat.
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7
Slowly whisk hot berry mixture into egg mixture.
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8
Return mixture to same saucepan and cook until filling is very thick and boils, whisking constantly, about 3 minutes.
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9
Transfer filling to small bowl.
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10
Press plastic wrap directly onto surface to prevent skin from forming; refrigerate at least 6 hours.
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11
(Can be prepared 1 day ahead.)
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12
Blend flour, sugar and salt in processor.
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13
Add butter and lemon peel and process using on/off turns until coarse meal forms.
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14
Add lemon juice and process until moist clumps form.
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15
Gather into ball; flatten into disk.
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16
Wrap dough in plastic and refrigerate 45 minutes.
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17
(Can be prepared 1 day ahead.
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18
Let soften slightly at room temperature before continuing.)
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19
Position rack in center of oven and preheat to 350F.
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20
Roll dough out on lightly floured surface to 1/8-inch-thick round.
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21
Fold dough over rolling pin and transfer to 9x1-inch tart pan with removable bottom.
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22
Gently press dough into pan.
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23
Trim and finish edges.
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24
Chill 15 minutes.
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25
Line dough with foil and fill with dry beans or pie weights.
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26
Bake 15 minutes.
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27
Remove beans and foil and bake until crust is golden, about 20 minutes longer.
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28
Transfer crust to rack and cool.
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29
Spread filling evenly in crust.
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30
Arrange strawberries, cut side down, in irregular pattern on filling.
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31
Fill in with raspberries and boysenberries.
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32
Tuck peach slices between berries.
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33
Stir currant jelly in heavy small saucepan over low heat until melted.
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34
Brush jelly over fruit to glaze.
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35
(Can be prepared 3 hours ahead.
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36
Refrigerate.)
