Grease a tart tin and cut the pastry into small round bases. Cook for 5 minutes in a preheated 180 degree oven. This is enough filling for 6 small tarts. Put all of the other ingredients, apart form the almonds, into a saucepan and warm through. Taste and add more agave nectar if it needs to be sweeter. Spoon the mixture into the cases and then sprinkle them with almonds. Return to the oven and cook until the pastry has risen and the almonds are golden brown.
