Print Recipe

Raspberry-Rhubarb Marzipan Tarts







  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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.