Strawberry Or Raspberry Custard Tart

Ingredients

32 gr almonds
65 gr flour
1 gr salt
40 gr brown sugar
65 gr butter
1 stick
1 egg
26 gr vanilla extract
1/4 lemon zest
4 egg yolks
32 gr flour
38 gr sugar
130 gr currant jelly
5 ml lemon juice
32 gr all purpose flour
1/2 mixture

Instructions

(use plastic wrap) until needed. ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream. Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.