Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Chill the pastry in the fridge for 20mins. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre. Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon.Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest. Beat the butter and sugar together until pale and fluffy. Cook for a further 5 minutes until pale golden and dry on top. Place on the pre-heated baking sheet and blind-bake (see our how-to video below) for 15 minutes, then remove the beans/rice and paper.
Use to line a 23cm fluted, loose-bottomed tart tin. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Preheat the oven to 180☌/fan160☌/gas 4 along with a baking sheet.Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes. Add the beaten eggs and milk and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. Using your fingertips, rub in the butter until it forms fine crumbs. Sift the flour, icing sugar and a pinch of salt into a large bowl.
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