Mix the Sugar and Dairy free spread together with a wooden spoon but don't over beat.
Add the egg and beat in until mixed thoroughly
Gradually fold in the flour and if it's too sticky keep adding more flour until it's brought together like normal pastry.
Wrap in clingfilm and put in the fridge for at least 30 minutes or until well chilled.
Sprinkle flour on a board and roll out the pastry very carefully. Dust the top of the pastry as well to stop the roller sticking to it.
Cut into 12 rounds and place them in a shallow hole cake tin. I find lifting them up with a cake slice works really well. If you break the pastry, just patch it up.
Put a teaspoon of jam in each tart
Spoon the frangipan mixture over each tart, covering the jam (see picture)
Place in the oven for approx 20 minutes until a lovely golden colour and risen nicely
Top the Bakewells with the Glace Icing and Cherries or for a change Flaked Almonds