Pre heat the oven to 180C.
Cream the butter and sugar together until creamy and fluffy.
Gradually beat in the whole egg and the egg yolks.
Stir the lemon zest, flour, and almonds, knead to form smooth dough.
Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.
Roll the remaining dough out the same thickness and cut into strips 5mm thick.
Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.
Brush the dough with the beaten egg to glaze and place into the oven.
Bake for 40 minutes until golden.
Remove from the oven and dust in icing sugar to serve.