Combine flour, sugar, and butter in small bowl. Use pastry blender or knives to cut butter into pea-sized pieces. Mix, chill 30 minutes. Turn in to 9" tart pan, press firmly in sides and bottom. Bake in preheated 425 F oven 10-12 minutes. Cool.
Rinse and dry berries, pinch out stems. Arrange berries, pointed side up, in pan. Melt jelly over low heat (stove or microwave). Stir to cool slightly. Spoon and cover each berry. Chill until Jelly sets. Just before serving, sprinkle with nuts.
Carolyn Friedemann