Put the flours, almond meal, sugar, baking powder, and the salt into a food processor. Pulse to mix everything. Cut the butter into chunks and add. Pulse, breaking the pieces into smaller pieces. Continue pulsing as you add the eggs and the lemon juice. Once everything is incorporated, stop. Put the dough onto the counter and gather it into dough. Add more lemon juice if necessary. Do not over work otherwise the result will be a wet, sticky paste. Divide the dough in half, shape into flat cakes, wrap and refrigerate until ready to use.

Fruit Jam Recipe:

Ingredients:
1 1/2 pounds plums (preferably Italian) or nectarines--pitted and quartered
3/4 cups sugar
2 tablespoons orange rind

Put the fruit, sugar and rind into a non-aluminum pot. Cook over medium heat, stirring occasionally until the fruit releases it's juices and begins to boil. Simmer for 10 minutes. Use a food mill to remove the skins. Return the puree to the pot and cook until the puree thickens, about 15 minutes. Cool before pouring into the prepared tart pan.

Directions:
Preheat the oven to 400 degrees F.  Butter a 9 inch removable bottom tart pan.
Roll out 1 of the pieces of the dough between parchment paper, wax paper or plastic wrap. Place the rolled pastry into the buttered pan and press it to line the pan.  Trim off the excess around the edges.

Spread the jam over the baked crust. Roll out the remaining dough about 1/4 inch thick. Using a sharp paring knife, slice long 3/4-1 inch wide strips. Create a lattice over the jam. Brush the lattice with some jam.  Bake for 20-25 minutes or until the pastry is golden brown. Cool slightly, then remove the tart from the pan.