Use a 26cm spring-form tin. Grease tin. To make the pastry, grate 1 tbsp lemon rind. Place flour, sugar, butter, egg, zest and 2–3 tbsp water in a bowl and combine.
Work ingredients together by hand or use an electric mixer fitted with dough hooks. Flour work surface and hands and knead dough for a few minutes until shiny. Form into a smooth ball and wrap in cling wrap. Chill for 30 minutes.
Preheat oven to 200°C. Roll pastry into a round large enough to line the base of the tin and create an edge about 2.5 cm high. Place in tin.
To make filling, brush pastry base with the egg yolk. Slice vanilla bean in half lengthwise and scrape out seeds. Combine the eggs, half the sugar, the vanilla seeds and cream in a bowl, then spread mixture over the pastry base. Bake for 25 minutes.
Meanwhile, peel and slice the pineapple and remove woody centre of each slice. Remove cake from oven and let cool. Cover with pineapple slices.
Using a teaspoon, fill the centre of each pineapple slice with a little redcurrant jelly.
Combine apricot jam, the apple juice and the remaining sugar in a small saucepan; stir over low heat until smooth; strain. Brush the mixture over the cake and sprinkle the chopped almonds around the edge before the glaze sets.
To cut pineapple, first remove the spiky crown by grasping it in your hand and twisting firmly. If you need slices, first pare off the skin with a sharp knife, then slice the fruit. Cut out the woody core after slicing. If a recipe requires that the fruit is chopped, cut the pineapple into four lengthwise and slice the skin off the fruit before chopping.