Cherry Frangipane Tarts

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
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
Bake in the oven for 15 minutes Remove from the oven and set aside while you make the filling
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
Divide the mixture between the tarts Top with the cherries and flaked flakes
Return to the oven and bake for 20 minutes Remove from the flan tins and dust with icing sugar