For pastry: Cream 5 T butter and 2/3 cup powdered sugar. Mix in 1 yolk, milk, peel, 1/2 tsp vanilla, and a pinch of salt. Add 1 cup flour and stir until just combined; do not overmix. Gather dough into a ball. Wrap in plastic; chill 1 hour.

Roll dough out on a lightly floured surfact to a thickness of 1/8 inch. Set in a 9-inch fluted tart pan with removeable bottom. Trim edges and chill 30 minutes.

Preheat oven to 400 degrees. Place pan on baking sheet and line with parchment. Fill with baking weights and bake until sides are set, about 10 minutes. Remove weights and bake until sides are set, about 10 minutes.

Remove shell from oven and reduce temperature to 375 degrees.

For filling: Mix ground nuts, 1/4 cup butter, 1/4 cup sugar, 1 T flour, whole egg, egg yolk, 1 tsp vanilla, and 1/4 tsp almond extract. Spread in cooled pastry shell. Bake 5 minutes. Brush with liqueur and cool completely on rack. Just before serving, arrange berries atop filling and dust with powdered sugar.