Add the almond meal, salt, sugar, flour and lemon zest to a food processor and pulse to combine.

Add butter and pulse until mixture is the texture of coarse meal with a few crumbly bits of butter remaining.

Transfer mixture to a large bowl and make a well in the centre. Add the egg yolks and milk and use a fork to combine. Mix into the dry mixture until just incorporated and liquid absorbed (do not over mix).

Using your fingertips bring the dough together and divide into 2 pieces, with 1 piece about twice the size of the other. Flatten into disks and wrap separately in plastic wrap.

Chill both in the refrigerator until very firm, about 45 minutes.

Grease a 24cm tart pan with removable bottom well with butter. Using your fingers, firmly press the larger piece of dough across the bottom and up the sides of tart pan.

Spoon jam into centre of crust and spread to the edges using a spoon. Using your fingertips, crumble remaining disk of dough over the jam; sprinkle with the chopped almond and additional sugar (about 1/2 tablespoon).

Transfer the tart to the fridge to chill until the pastry is cold and firm, about 30 minutes.

Meanwhile, preheat oven to 350°F / 175°C.

Transfer the chilled tart to the centre rack in the oven and place a parchment-lined baking sheet on the bottom rack (in case some of the jam bubbles over while baking).

Bake until the jam is bubbling and the tart is a deep golden-brown colour, about 45 minutes.

Transfer to a wire rack and let tart cool in pan 30 minutes. Remove the mould and let cool completely. Serve and enjoy!