Vegan Bakewell Tarts

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Grease a 12-hole muffin tray generously with [vegan butter] or brush/spray with [sunflower oil].

Cut out sweet shortcrust pastry (12 circles) just a little larger than the holes of your muffin tin.

Press each [circle pastry] carefully into one of the holes, pushing the [pastry] right into the edges for a neat fit.

Remove the stones from the [fresh cherries] and quarter them.

Spoon cherry jam (1 tbsp) 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 (90 g), self-raising flour (90 g), caster sugar (125 g), baking powder (0.25 tsp) and [pinch salt] until fully combined.

In a jug, whisk together the soya yoghurt (100 g), sunflower oil (125 ml) and almond extract (0.5 tsp), 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 (50 g).

Bake the tarts for 25-30 minutes (or until a skewer inserted into the sponge topping comes out clean). Start 30m timer

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]. Start 15m timer