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Raspberry-Rhubarb Marzipan Tarts



  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut up
  • 2 to 3 tablespoons water


  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cut up
  • 1/4 cup almond paste (marzipan), cut up


  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 cups diced rhubarb
  • 1 cup raspberries
  • 1 teaspoon lemon juice

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  1. Crust: Combine the flour, sugar and salt in a bowl.
  2. Cut in the butter with a pastry blender or a fork until the crust is crumbly.
  3. Sprinkle the water over the flour mixture. Stir with a fork until the dough comes together into a ball.
  4. Wrap in plastic wrap and chill for 30 minutes.
  5. 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.
  6. Repeat with the remaining dough.
  7. Topping: Combine the flour, sugar, vanilla extract and salt in a bowl.
  8. Add the butter and marzipan, and work into the dough with a pastry blender or fork until crumbly. Set aside.
  9. Filling: Heat oven to 400 degrees F.
  10. Combine the sugar, flour, rhubarb, raspberries and lemon juice in a bowl. Gently stir until combined.
  11. Divide the filling among the tart shells.
  12. Sprinkle the crumb topping over the top of each.
  13. Place the tarts on a baking sheet and bake about 30 minutes until browned and bubbly.
  14. Remove from oven and let cool to warm before serving.

Servings: 4

Per tart: 785 calories; 300 mg. sodium; 72 mg. cholesterol; 31 grams fat; 17 grams saturated fat; 121 grams carbohydrates; 8 grams protein; 5 grams fiber