2) Position the rack in the centre of the oven and preheat the oven to 200°C/ gas mark 6.
3) Roll out the dough on a floured surface to a 28cm round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserve on top of dough, leaving a 5cm border. Fold the dough border over the filling to form an 20cm round, pleating loosely and pinching to seal any cracks in the dough.
4) Bake the crostata until the crust is golden, 35 to 40 mins. Allow to cool. Sprinkle with the almonds and dust with the icing sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.