I must have over-processed the crust, too, because it crumbled at the lightest touch. of the butter in the filling and it was too soft. No fork rating because I modified the recipe a bit. The almond flavor wasn't as pronounced as I expect the original recipe would be, but it was still delicious. I used regular pie crust since I had it on hand. Cover loosely with foil and chill at least 2 hours. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Stir currant jelly in small saucepan over medium heat until melted brush over berries. Spread filling in crust sprinkle remaining 2 baskets berries over. Bake until crust is golden, about 18 minutes longer. Bake until crust is set, about 12 minutes. Line crust with foil fill with dried beans or pie weights. Pierce crust all over with fork freeze 30 minutes. Press dough onto bottom and up sides of prepared pan. Gather dough into ball flatten into disk. Whisk egg yolk and almond extract in small bowl add to processor and blend until moist clumps form. Add butter using on/off turns, cut in until mixture resembles coarse meal. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Lightly butter 9-inch-diameter tart pan with removable bottom. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Gradually whisk in half of hot berry mixture return to pan. Whisk yolks and cornstarch in medium bowl. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan.
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