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1
For Pastry.
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2
Butter 10 or 11-inch tart pan with removable bottom.
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3
Cream 1/2 cup butter and sugar in large bowl.
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4
Mix in walnuts.
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5
Blend in egg and almond extract.
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Stir in flour until completely incorporated.
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7
Press dough onto sides and bottom of tart pan.
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8
Refrigerate 30 minutes.
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9
Preheat oven to 350 degrees.
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10
Bake shell until golden brown, 15 to 20 minutes.
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11
Cool tart crust to room temperature.
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12
For Vanilla Custard.
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13
Beat yolks, sugar,cornstarch, and vanilla in medium bowl until pale and thick.
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14
Heat milk in heavy medium saucepan.
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15
Beat milk into yolk mixture until smooth.
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16
Return mixture to saucepan and whisk over medium heat until very thick, about 5 minutes.
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17
Return mixture to bowl and beat until cool.
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18
Beat in butter 1 tablespoon at a time.
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19
Refrigerate until chilled.
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20
To Assemble.
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Spread custard evenly over bottom of tart crust.
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22
Starting from outside edge, arrange berries in concentric circles over custard, placing berries as close together as possible.
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23
Refrigerate 30 minutes.
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24
Melt red current jelly in heavy small saucepan over low heat, stirring occasionally.
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25
Brush gently over berries, covering completely.
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Refrigerate for at least 2 hours.
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27
Serve tart with whipped cream.
