Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Stir in sifted flour and almond meal, in two batches, until smooth. Knead dough on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.
Meanwhile, make almond filling. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds, rice flour and rind.
Preheat oven to 200°C/400°F.
Roll dough between sheets of baking paper until large enough to line a 24cm loose-based tart tin. Lift pastry into tin, press into base and side; trim edge. Spread base with cherry jam; spoon filling on jam. Place tart on an oven tray.
Bake tart for 25 minutes or until browned lightly.
Stir apricot jam in a small saucepan over low heat until melted; strain jam into a small bowl. Brush top of hot tart with hot jam. Cool.
Meanwhile, make lemon icing. Sift icing sugar into a small bowl; stir in juice until icing is smooth.
Pipe or drizzle icing over tart.
Tart can be made a day ahead; store in an airtight container at room temperature.