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1
CRUST: Finely grind almonds in a food processor with an on/off mixture or with a rolling pin until as finely ground as possible.
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2
Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend.
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3
Add butter and process or work with the fingertips until mixture ressembles coarse crumbs.
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4
In a small bowl beat egg lightly.
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5
Stir in the vanilla and lemon zest.
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6
With processor on, add egg mixture to the dough through feed tube and process until dough forms.
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7
Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
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8
Remove dough from refrigerator.
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9
Press in 10 inch tart pan (with removable bottom), patting in even minutes before baking.
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10
Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty.
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11
CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick.
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12
Beat in 4 tbsp all purpose flour.
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13
Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges.
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14
Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly.
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15
Add remaining half and half mixture, whisking.
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16
Pour mixture back into pan on heat, lower heat and cook it, stirring for 5 to 7 minutes.
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17
Add vanilla, let the mixture cool and chill it, covered (use plastic wrap) until needed.
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18
ASSEMBLY: Spread Custard Cream even over fully baked almond crust.
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19
Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream.
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20
Melt red currant jelly with 1 teaspoon lemon juice and brush the glaze gently over the fruit.
