Raspberries
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Papa Haydn's Raspberry Tart

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A Pile of Wild Raspberries
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Quinton, Michael...
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1/2 cup (1 stick) butter, room temperature
2 1/2 tablespoons sugar
1/2 cup finely chopped walnuts
1 egg, beaten to blend
1 teaspoon almond extract
1 1/3 cups flour
2 egg yolks, room temperature
2 1/2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
2/3 cup milk
6 tablespoons butter, room temperature
4 cups fresh raspberries
1 cup red currant jelly
1 cup heavy cream, whipped

Butter a 10- or 11-inch tart pan with removable bottom. Cream 1/2 cup butter and sugar in large bowl. Mix in walnuts. Blend in egg and almond extract. Stir in flour until completely incorporated. Press dough into pan. Refrigerate 30 minutes. Preheat oven to 350 degrees F. Bake shell until golden brown, 15 to 20 minutes. Cool crust to room temperature.
Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and
thick. Heat milk in heavy medium saucepan. Beat milk into yolk mixture
until smooth. Return to saucepan and whisk over medium heat until very
thick, about 5 minutes. Return mixture to bowl and beat until cool. Beat
in butter 1 tablespoon at a time. Refrigerate until chilled.
To assemble: Spread custard evenly over bottom of crust. Starting from outside edge, arrange berries in concentric circles over custard, placing
berries as close together as possible. Refrigerate 30 minutes.
Melt red currant jelly in heavy small saucepan over low heat, stirring occasionally. Brush gently over berries, covering completely. Refrig-
erate at least 2 hours. Serve with whipped cream.

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