Let's Begin!

Pastry

• Place the flour, icing sugar, and salt in a food processor and pulse until combined.
• Add the cold diced vegan butter and blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
• Add the cold water and lemon juice and mix; drizzle in more cold water as needed to bring the pastry together into a ball.
• Cover the pastry and pop it in the fridge for half an hour until it has firmed up a bit.
• Once the pastry has chilled, roll it out thinly on a floured surface. Use a 10-11cm cutter to cut out rounds.
• Line a 12-cup muffin tray with strips of baking parchment.
• Gently press the pastry rounds into the prepared tin.
• Re-roll the pastry scraps and cut out more rounds as needed until you have filled all 12 cavities.
• Place the muffin tray in the freezer for 15 minutes while you preheat the oven to 375°F and prepare the filling.

Almond Cream

• Whisk together the ground almonds, flour, cornstarch, baking powder, and sugar in a large bowl.
• Add the almond milk, melted vegan butter, and almond extract and whisk until smooth.
• Place a teaspoon of jam in the bottom of each of the pastry cases. Divide the almond cream evenly between the cases and spread it level, making sure that the jam is fully covered.
• Bake the tarts for 25 minutes until golden.
• Lift the tarts out of the tin using the strips of baking parchment and place them on a wire rack to cool.

Icing

• Once the tarts are cool make the icing. Place the sifted icing sugar in a bowl and add a drop of almond extract. Stir in a little cold water, a drop at a time, until you have a very stiff but spreadable icing.
• Spread a generous spoonful of the icing over the top of each tart and place half a glacé cherry on each. Allow the icing to set before serving.
• Serve and enjoy with family and friends!