Step 1

In the bowl of a food processor, combine the sugar and lemon zest. Pulse to mince the zest, and then process until the zest is as fine as the sugar. Add the lemon juice, egg yolks and salt and process 10 seconds. With the machine running, pour in the melted butter. Transfer the mixture to a double boiler and cook over low heat until thickened. Cool and refrigerate.

Step 2

In the bowl of a food processor, combine the flour, butter, almonds, sugar and salt; pulse until well combined. Add the egg and almond extract and pulse until well mixed. Press the mixture into a buttered tart pan with a removable bottom. Chill at least 30 minutes. Preheat the oven to 350°F. and bake the crust until it's golden brown, 20 to 30 minutes. Let cool.

Step 3

In a medium bowl, toss the blueberries with the sugar.

Step 4

Spread the lemon curd over the cooled crust. Spoon the blueberries evenly on top. Lightly brush melted red currant jelly onto the blueberries.