Pastry: Combine flour and sugar in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add yolk and cream and blend until dough just begins to come together. Gather into ball; flatten to disc. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350° F. Roll dough out on lightly floured surface to 1/8 inch. Fit dough into 9-inch diameter tart pan with removable bottom. Trim edges. Refrigerate shell while preparing filling. Filling: Cook butter in small saucepan over medium heat until melted and golden brown. Blend eggs and sugar in large bowl. Add flour and vanilla and whisk just until combined. Whisk in butter. Set tart shell on heavy baking sheet. Pour filling into tart shell. Bake until pastry and filling are golden brown, 30 to 35 minutes. Transfer tart to rack and cool completely. (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.) Melt jelly in heavy small saucepan over low heat. Brush 2 Tbs jelly over filling. Set berries atop tart, covering filling completely. Brush on remaining jelly. Let stand until set. Serve with whipped cream. dess 22