Marzipan Tarts

Name: Marzipan Tarts
Ingredients: 1 cup flour; 1 tablespoon sugar; 1 teaspoon salt; butter cup cold, cut up; 2 tablespoons water to 3; 1 cup flour; 1 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon salt; butter cup cold, cut up; 1 cup marzipan cut up; 1 cup sugar; 1 cup flour; 2 cups rhubarb diced; 1 cup raspberries; 1 teaspoon lemon juice

16 ingredients

5 steps

Ingredients

1 cup flour
1 tablespoon sugar
1 teaspoon salt
butter cup cold, cut up
2 tablespoons water to 3
1 cup flour
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon salt
butter cup cold, cut up
1 cup marzipan cut up
1 cup sugar
1 cup flour
2 cups rhubarb diced
1 cup raspberries
1 teaspoon lemon juice

Directions

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.