Blueberry-Almond Tart - blueberries

Method

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