320gready-made sweet shortcrust pastry(check it is vegan)
100gfresh cherries(or frozen cherries, defrosted)
icing sugar to dust
Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Grease a 12-hole muffin tray generously with dairy-free margarine or brush with sunflower oil.
Dust the pastry sheet with a little flour and roll it out just a little more thinly with a rolling pin. Cut out 12 circles just a little larger than the holes of your muffin tin, (you can cut around a glass, cup or small saucer if you don't have the right size pastry cutter). Press each circle carefully into one of the holes, pushing the pastry right into the edges for a neat fit. (You can line the tin with cupcake cases if you prefer, or squares of baking parchment as I did). Place the tray into the freezer or fridge to chill whilst you prepare the fillings.
In a large bowl, mix the ground almonds, flour, sugar, baking powder and salt until fully combined. In a jug, whisk together the soya yoghurt, oil and almond extract, then tip this mixture into the bowl and mix everything together with a metal spoon until a fairly smooth batter has formed, (don't worry if there are a few lumps remaining).
Remove the stones from the cherries and quarter them.
Remove the pastry cases from the freezer/fridge and spoon 1 tbsp of cherry jam into the bottom of each one. Divide the fresh cherries between the 12 pastry cases, then spoon over the batter. Top each tart with flaked almonds.
Bake the tarts for 25-30 minutes (or until a skewer inserted into the sponge topping comes out clean). If the flaked almonds turn too brown before the tarts are cooked, cover the tray with foil.
Let the tarts cool in the tin for 10-15 minutes, then carefully remove onto a wire rack. Dust with icing sugar and serve whilst still slightly warm.