1.Preheat oven to 180°C. Grease a round 20cm sandwich pan.
2.Sift flour into large bowl, rub in butter. Stir in sugar, then egg and enough lemon juice to mix to a firm dough, cover, refrigerate 30 minutes.
3.Divide dough in half, roll out half between 2 sheets of plastic wrap large enough to cover base and sides of pan.
4.Heat jam, strain, spread over base. Roll out remaining dough large enough to cover jam, press edges together firmly. Brush lightly with egg white, decorate with almonds.
5.Bake about 30 minutes. Stand 10 minutes before turning on to wire rack to cool.
Keeping time: 3 days.Note