Cherry Frangipane Tarts

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• Step 1

  ake the pie crust by beating together the dairy free spread and icing sugar
  Beat in the eggs and flour
  Wrap the dough in cling film and chill in the fridge for an hour

• Step 2

  Preheat the oven to 180 oC and grease 6 individual tart cases
  Dust the work surface with icing sugar and roll out the dough until it is 5mm thick
  Line each flan tin with the dough

• Step 3

  Bake in the oven for 15 minutes
  Remove from the oven and set aside while you make the filling

• Step 4

  Beat together the dairy free spread and sugar until light and fluffy
  Beat in the eggs, ground almonds and almond essence
  Spoon the jam into the base of each tart

• Step 5

  Divide the mixture between the tarts
  Top with the cherries and flaked flakes

• Step 6

  Return to the oven and bake for 20 minutes
  Remove from the flan tins and dust with icing sugar

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