Strawberry Tart

• Walnut Pastry
• 1/2 cup 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 all-purpose flour
• Vanilla Custard
• 2 egg yolks, room temperature
• 2 1/2 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla
• 2/3 cup milk
• 6 tablespoons butter, room temperature
• 4 cups strawberries, hulled and rinsed
• 1 cup red currant jelly
• 1 cup whipping cream
• 1 teaspoon icing sugar

1. Preheat oven to 350u0b0F; butter a 10 or 11 inch tart pan with removable bottom.
2. For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
3. For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
4. To whip cream: Beat whipping cream with icing sugar until soft peaks form.
5. To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.

pastry, butter, sugar, walnuts, egg, almond, flour, vanilla custard, egg yolks, sugar, cornstarch, vanilla, milk, butter, strawberries, red currant, whipping cream, icing sugar

Taken from www.food.com/recipe/strawberry-tart-88852 (may not work)