First make pastry. Place flour with a pinch of salt in a food processor. Add butter and process for 20 seconds, until mixture resembles fine breadcrumbs. Add egg yolks, sugar and vanilla and process another 20-30 seconds until mixture starts to cling together. Add a tablespoon cold water if necessary. Knead lightly on a floured surface, form into a ball, wrap in plastic and chill for at least 30 minutes.
Preheat oven to 200C. Roll out pastry and use to line a 23cm flan tin. Prick base lightly with a fork and chill for 15 minutes. Line pastry shell with greaseproof paper, half-fill with pastry weights or dried beans and ‘blind’ bake for 15 minutes, until pale golden. Remove paper and beans and bake for another 15 minutes. Remove and cool completely.
Heat redcurrant jelly and 1 tablespoon water in a saucepan on low, stirring. Cool slightly then stir in lemon juice. Spoon or brush glaze over berries. Leave to set, about 10 minutes, before cutting into wedges to serve.