4 tangerines
3 sheets frozen vegan puff pastry, thawed
cinnamon
allspice
1 tsp. cornstarch
2 Tbs. ground almonds (optional)

1. Squeeze 2 of the tangerines for the juice.

2. Place in a small saucepan to heat.

3. Add the cinnamon and allspice.

4. Blend in the corn starch and turn on the heat.

5. Stir the mixture o make sure it does not scorch.

6. When the juice has become thick and clear , remove from the hat and allow to cool.

7. Preheat the oven to 220 C / 428 F or according to instructions o the pastry package.

8. Thaw 3 sheets of puff pastry.

9. Place 2 sheets on a cookie sheet prepared with baking parchment.

10. Slice 8 thin strips from the 3rd piece of puff pastry.

11. Put a thin strip of water on each of the 4 edges of the 2 pastries on the cookie sheet and place 1 strip along each side, making each edge of the pastries slightly higher.

12. Prick the bottom of the pastries with a fork so that they do not swell up.

13. Carefully peel the other 2 tangerines, and using a sharp knife gently slice through the tangerines to make 4 slices from each tangerine.

14. Place a small amount of the tangerine sauce on the bottom of each pastry.

15. Sprinkle 1 tablespoon of ground almonds over the sauce and top with the 4 slices of tangerine.

16. Bake in the oven for 15-18 minutes or until the edges are puffed and lightly golden.

17. Optionally sprinkle powdered sugar before serving.