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Recipe by our Chef Bonnie Holmes

Makes 6 tartlets/ 1 medium tart  

You will need: 

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Shortcrust pastry:
250g plain flour
40g icing sugar
1/4 tsp salt
150g vegan block butter
Tablespoons of ice water as needed

Frangipane:
80g vegan butter (flora)
130g caster sugar
60g plain flour
10g cornflour
200g ground almonds
90ml soya milk
1tsp baking powder
1/2 tsp almond extract

‍To Assemble:
6tbsp cherry jam
6 glacé cherries
1 small handful of flaked almonds

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Instructions:

Pastry:

1.) Mix all of the ingredients (except water) together in a bowl, until the mixture resembles fine breadcrumbs.
2.) Slowly add water, and mix to a firm dough. Roll out on a lightly floured surface, until    the dough is the thickness of a pound coin.
3.) place dough into moulds and push lightly, cut parchment to size and place baking beans on top.
4.) Tartlets- cook for 12-15 mins (until light golden at 180 degrees. Tart- cook 20/25 mins (until light golden at 180 degrees)

‍Frangipane:

‍5.) Mix all ingredients together in a bowl, set aside to pour into tart cases.
6.) Heat up jam in a pan until warm and set aside.
7.) When the tart cases/ case is cooked, spread jam in the bottom of the cases and then evenly pour in the frangipane mix. Then scatter flaked almonds on top.
8.) Tartlets- (cook for 10-15 minutes). Tarts- (cook for 15-20 minutes) until light golden and spongey.
9.) Leave to cool a wrack when cooked. Optional- add a water icing and drizzle over the tartlets/ tart when cooled.
10.) Place glacé cherries on top of the tart or tartlets. Cut and enjoy!

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