Vegan Bakewell Tarts

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Grease a 12-hole muffin tray generously with dairy-free margarine or brush/spray with sunflower oil.
Cut out 12 circles of pastry just a little larger than the holes of your muffin tin.
Press each circle carefully into one of the holes, pushing the pastry right into the edges for a neat fit.
Remove the stones from the cherries and quarter them.
Spoon 1 tablespoon of cherry jam into the bottom of each pastry case. Divide the cherries between the 12 pastry cases. Place the tarts into the freezer or fridge to chill.
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 until a fairly smooth batter has formed.
Remove the tarts from the freezer/fridge and spoon over the batter.
Sprinkle each tart with flaked almonds.
Bake the tarts for 25-30 minutes (or until a skewer inserted into the sponge topping comes out clean).
Let the tarts cool in the tin for 10-15 minutes, then carefully remove onto a wire rack. Once they have cooled, dust with icing sugar.