Cherry Frangipane Tarts

Make the pastry by beating dairy free spread and icing sugar. Beat in eggs and flour. Wrap the dough in cling film and chill in the fridge for 1 hour.

Preheat oven to 180ºC (355ºC) and grease 6 individual tart cases.

Dust the work surface with icing sugar and roll out the dough until 5mm thick. Line each flan tin with the dough. Bake for 15 minutes. Remove from the oven and set aside while you make the filling.

For the filling, beat dairy free spread and sugar until light and fluffy. Beat in eggs, ground almonds and almond essence.

Spoon jam into the base of each tart. Divide filling mixture among the tarts. Top with the cherries and flaked almonds. Return to the oven and bake for 20 minutes.

Remove from the tins and dust with icing sugar.