Beat in the egg and then the melted and cooled butter until thoroughly combined. Spoon the filling into the tart shells, filling them nearly to the top. Bake for about 25 minutes, until puffed and golden. 5 Let cool in the tin for 5 minutes before removing to wire rack to finish cooling.. Make the topping. Simply put everything into a bowl and beat with an electric mixer for a minute or so into a batter. Drop a scant tablespoon of the batter into each jam tart then bake for 15 – 20 minutes until the sponge is golden. When cool enough to handle, remove from the pans onto a wire cooling rack. Paul’s Tips.
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Step 3. In a medium mixing bowl, beat together the butter and Tate & Lyle Caster Sugar until pale and fluffy. Add the egg, flour, ground almonds, nutmeg, cinnamon and lemon zest followed by the curd cheese. Mix until combined. Step 4. Spoon 1/2 tsp of redcurrant jam into each tart case, then top it up with the curd cheese mixture (about 1 tbsp).. Preheat the oven 200°C (fan 180°C, gas mark 6). Roll the pastry out a little more to a 30cm x 35cm rectangle. Use an 8cm plain cutter and stamp out (don’t twist the cutter) 12 rounds and use to line a shallow 12 hole bun tin. Beat together the curd cheese, sugar, bean paste and almonds then beat in the eggs.
