Raspberry-Rhubarb Marzipan Tarts

Yield: 4 servings

Ingredients

Crust

• 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

Topping

• 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

Filling

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

Instructions

Crust

1. 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 a 4 inch round tart pan with a removable bottom.
6. Repeat with the remaining dough.

Topping

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

Filling

1. Heat oven to 400 degrees F.
2. Combine the sugar, flour, rhubarb, raspberries and lemon juice in a bowl. Gently stir until combined.
3. Divide the filling among the tart shells.
4. 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.
6. Remove from oven and let cool to warm before serving.

Nutrition

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