Pumpkin Jam and Almond Tart

1. Preheat the oven to 180°C. Grease and line a 23cm/9in round cake tin and set aside. 
2. In a medium bowl, whisk together the eggs, sugar and lemon zest until well beaten.  
3. Add the ground almonds and Spiced Pumpkin Jam and mix well. 
4. Pour the mixture into the prepared tin, smooth the surface then sprinkle over the flaked almonds and bake for 30 minutes. Remove from the oven and leave to cool slightly before unmolding and transferring to a wire rack to cool completely.  
5. Dust with icing sugar before serving alone or with whipped cream or ice cream.