--------------------------------PASTRY DOUGH--------------------------------
    1/2 c  Unsalted butter

    1/4 c  Sugar

      1 ts Vanilla extract

      1    Egg yolk

  1 1/4 c  Cake flour

--------------------------------PASTRY CREAM--------------------------------
      1 c  Milk

    1/4 c  Sugar

      3    Egg yolks

      3 tb Flour

      1 ts Vanilla

---------------------------------FINISHING---------------------------------
      3 pt Fresh red currants

           - rinsed and stemmed
    1/2 c  Toasted, sliced almonds

           Confectioners' sugar
-----------------------------------GLAZE-----------------------------------
      1 c  Red currant jelly

      2 tb Kirsch

  FOR THE DOUGH: Beat the butter and sugar with the paddle on medium speed
  until very soft and light. Beat in the vanilla and the yolk and continue
  beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift
  the cake flour and add to the butter mixture. Pulse the mixer on and off to
  incorporate the flour. Scrape the dough onto a piece of plastic, wrap and
  chill it until firm. FOR THE PASTRY CREAM: Combine the milk and half the
  sugar in a saucepan over low heat. Whisk the yolks with the remaining sugar
  and sift the flour over and whisk it in. Beat 1/3 of the boiling milk into
  the yolk mixture and return the remaining milk to a boil. Beat the yolk
  mixture into the boiling milk and continue beating until the cream thickens
  and comes to a boil. Remove from heat and stir in the vanilla. Scrape the
  cream onto a clean plate, cover with plastic wrap and chill. Roll the dough
  and fit it into a 10-to-11-inch tart pan. Cut a disk of parchment paper to
  fit the inside of the dough and fill with dried beans. Preheat oven to
  325F. Bake the tart shell about 20 minutes, until set. Remove the paper and

  beans and continue baking 5 minutes more to color the pastry. Do not
  over-bake. Cool the shell in the pan. Spread the cooled pastry cream on the
  cooled tart shell. Arrange the currants on the pastry cream. Bring the
  jelly and kirsch to a boil and strain. Reduce to thicken if necessary.
  Brush the glaze on the berries. Edge the tart with the almonds and sprinkle
  the almonds with the confectioners' sugar.