If firm enough, roll and line four 8cm (3½inch) individual fluted flan tins with the pastry, chill for 20-30 minutes before cooking. Pre-heat the oven to gas mark 6, 200ºC. Bake the pastry blind, ensuring it does
not colour too much. Cream the butter and sugar until light and fluffy, add the egg yolk and beat again. Whisk the egg white until stiff and fold in alternately with the ground almonds, flour and lemon zest. Divide this mixture between the flan cases, smooth the tops and bake for 10-15 minutes. If the flan becomes too brown, reduce the oven temperature to gas mark 4, 180ºC. Cool on a wire rack. Brush the top of the flan generously with hot apricot glaze and lightly glaze the sides. Allow to cool. Place the royal icing in a paper piping bag with a fine writing pipe and pipe parallel lines about 1-2cm (½-¾inch) apart on the top of the flan, allow to set. Boil the redcurrant jelly and whisk
until smooth. Place in a small piping bag, cut a small hole from the tip and pipe the jelly into alternate stripes. Allow to set before serving.