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1
Cut butter into 1/2-inch pieces.
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2
In a bowl whisk together flours, sugar, and salt.
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3
With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
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4
In a cup with a fork stir together whole egg and yolk until combined well and stir into flour mixture.
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5
Stir in vanilla and lemon juice and with hands gently knead mixture just until it forms a dough.
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6
Preheat oven to 350 F.
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7
Form one third dough (about 1/2 pound) into a ball and flatten into a thin disk.
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8
Chill disk, wrapped in plastic wrap, while working with remaining two thirds.
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9
Reserve one fourth remaining dough and crumble remainder into an 11-inch tart pan with a removable bottom and pat out dough to evenly cover bottom (not side).
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10
With lightly floured hands roll reserved piece of dough into several 1/2-inch-thick ropes.
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11
Arrange ropes end-to-end around edge of pastry against rim of pan, pressing gently, to form a shallow side.
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12
Spread preserves over bottom.
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13
With a rolling pin roll out chilled dough between 2 sheets plastic wrap into an 11-inch round and transfer in plastic wrap to a baking sheet.
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14
Remove top sheet of plastic wrap and with a fluted pastry cutter cut round into 1-inch-wide strips.
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15
Freeze dough on baking sheet 10 minutes to firm up dough.
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16
Working quickly, carefully invert dough strips onto baking sheet and remove plastic.
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17
Arrange dough strips over tart in an open lattice pattern (do not make a woven lattice), trimming edges to fit inside rim of pan.
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18
(Don't worry if strips break while making the lattice.
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19
Just lay any broken pieces in placethey will meld together during baking.)
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20
Brush lattice with cold water and sprinkle with sugar.
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21
Scatter almonds over crostata and bake in middle of oven 45 minutes, or until lattice is golden.
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22
Cool crostata in pan on a rack.
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23
Crostata may be made 2 days ahead and kept, loosely covered, at room temperature.
