Preheat oven at 350 degree F.
Roll out half of the almond pastry into a 10 inch tart ring.
Spread the jam over the pastry, then cover with the almond crème pâtissière.
Brush the edge with the beaten egg.
Roll out the remaining pastry and place on top of the pie.
Press around the edge to seal the top pastry to the bottom one. Trim the edge.
Brush top with remaining beaten egg and score a crisscross pattern with a knife.
Bake for forty minutes or until top is golden brown.
Serve hot, warm or cold.