Cherry Frangipane Tarts

Make 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