Preheat oven to 400*F. Grease an 8" deep dish pie plate or cast iron skillet with butter. On a clean counter, roll out the puff pastry to 1/8" thick and cut a circle about 10 inches in diameter. Gently place the pastry in the prepared dish and prick the bottom all over with a fork. Line with parchment paper and place pie weights in the lined dish. Blind bake in the preheated oven for 7 minutes.

Meanwhile, whisk together the whole egg and the yolks in a medium bowl until completely combined. In a small bowl combine the superfine sugar, ground almonds and salt. Slowly pour the butter into the beaten eggs, whisking as you add it. Once the butter is completely combined with the eggs, add in the dry ingredients and whisk until combined into the egg/butter mixture. Whisk in the lemon zest and almond extract.

When your crust comes out of the oven reduce the temperature to 350*F and remove the parchment and pie weights. Spread the jam evenly over the base, then pour the liquid mixture into the crust. Bake in the oven for 20-25 minutes, until the top is a deep golden brown and the edges are just set and the center jiggles.

Let the Bakewell Pudding cool for at least 15 minutes. Sprinkle with toasted almonds and powdered sugar to serve.