Marzipan Tarts
By: Anonymous
Published: Friday, February 12, 2010 - 7:44pm

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

1 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. 2 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. 3 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. 4 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. 5 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. 6 This recipe yields 4 servings.