In a saucepan, add the pitted cherries, brown sugar and 125 ml water.

Bring to the boil then allow to simmer for 10 minutes.

Mash using a potato masher or blitz briefly in the blender.

Make a paste using 2 tbsp water and cornstarch.

Transfer cherries back to the saucepan along with the cornstarch paste and bring to a simmer whilst stirring constantly for 2-3 minutes.

Remove from heat, leave aside and allow to cool completely.

Preheat oven to 210℃.

For the pastry, combine whole wheat flour with rapeseed oil and plant milk and mix together until a smooth dough.

Knead briefly then chill in the fridge for 15 minutes, loosely covered in clingfilm.

Cut dough in half and roll each ball out into a rectangle (trimming edges if needed) – each rectangle should be roughly 22 x 30 cm.

Transfer to flat baking trays lined with greaseproof paper and cut each rectangle into 4 strips (8 in total) – cut vertically from the longer sides.

When cherry jam has cooled completely, spoon equally onto all 8 strips, filling just the lower half of the pastry strip, leaving some room on the edges.

Fold over the other side of the pastry, covering the entire filling and sealing the edges using finger tips and the pressing down with a fork – do this around all edges of the pastry.

Bake for 25-30 minutes.

Remove and allow to cool on tray for 5 minutes before transferring to wire rack.

For the fondant icing, mix the water, almond extract and icing sugar and mix using a fork until smooth and creamy.

When tarts are completely cooled, evenly distribute the icing amongst the tarts, spooning on top from the centre.

Follow immediately with sprinkles and allow icing to set at room temperature and serve.