Marzipan Tarts

Photo: flickr user juhansonin

Ingredients

1 cup flour

1 tablespoon sugar

teaspoon salt

cup cold butter cut up

2 tablespoons water - (to 3)

cup flour

cup sugar

1 teaspoon vanilla extract

teaspoon salt

cup cold butter cut up

cup marzipan cut up

cup sugar

cup flour

2 cups diced rhubarb

1 cup raspberries

1 teaspoon lemon juice

Preparation

For the Crust: Combine the flour, sugar and salt in a bowl. Cut in the butter with a pastry blender or a fork until the crust is crumbly. Sprinkle the water over the flour mixture. Stir with a fork until the dough comes together into a ball. Wrap in plastic wrap and chill for 30 minutes.

Separate the dough into 4 parts. Roll out one part of the dough on a lightly floured surface into a round to fit into 4-inch round tart pan with a removable bottom. Repeat with the remaining dough.

For the Topping: Combine the flour, sugar, vanilla and salt in a bowl. Add the butter and marzipan, and work into the dough with a pastry blender or fork until crumbly. Set aside.

For the Filling: Heat the oven to 400 degrees. Combine the sugar, flour, rhubarb, raspberries and lemon juice in a bowl. Gently stir until combined. Divide the filling among the tart shells. Sprinkle the crumb topping over the top of each.

Place the tarts on a baking sheet and bake about 30 minutes until browned and bubbly. Remove from oven and let cool to warm before serving.

This recipe yields 4 servings.