Vegan Bakewell Tart

For the shortcrust pastry:

• 215 g all-purpose flour (~1 + ¾ cups)
• 135 g Vegan margarine* (½ cup + 1 tablespoon)
• 15 g icing sugar (1 tablespoon)
• 1 Tablespoon ice cold water

For the filling:

• 250 g Cherry conserve or jam (¾ cup, can sub for any other flavour you like)
• 120 g vegan margarine (½ cup)
• 150 g caster sugar (¾ cup)
• 1 Teaspoon almond extract
• 200 g ground almonds (2 cups)
• 50 g all-purpose flour (~3 tablespoons)
• 1 Teaspoon baking powder
• 50 ml soy milk (~3 tablespoons)
• 2 Tablespoons flaked almonds

To top:

• 1-2 Tablespoons icing sugar (to dust)
• Handful chopped glace cherries