Start by making the pastry. Place the plain flour, icing sugar and salt in a large bowl and whisk to mix or place them in a food processor and pulse until combined.
Add the cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Add the cold vodka (or water) and vinegar and mix; drizzle in a little 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 an approx 10-11cm cutter to cut out rounds (I use a small fluted tart tin as I don't have a cutter big enough).
Line a 12 cup muffin tray with strips of baking parchment - this makes it easy to get the baked tarts out of the tin. 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 190°C/170°C fan/375°F/gas mark 5 and prepare the filling.
To make the frangipane, whisk together the ground almonds, plain flour, cornflour, baking powder and sugar.
Add the milk, melted butter and almond extract and whisk until smooth.
Place a teaspoon of jam in the bottom of each of the pastry cases. Divide the frangipane evenly between the cases and spread it level, making sure that the jam is fully covered.
Bake the tarts for 25 minutes until golden. If the frangipane has puffed up too much, gently press it back down a little.
Lift the tarts out of the tin using the strips of baking parchment and place them on a wire rack to cool.
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.