Marzipan Tarts

Recipe Ingredients

		Crust
1 cup	62g / 2.2oz	Flour
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/3 cup	65g / 2.3oz	Cold butter - cut up
2 tablespoons	30ml	Water - (to 3)
		Topping
1/2 cup	31g / 1.1oz	Flour
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Cold butter - cut up
1/4 cup	59ml	Marzipan - cut up
		Filling
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	15g / 0.5oz	Flour
2 cups	292g / 10oz	Diced rhubarb
1 cup	237ml	Raspberries
1 teaspoon	5ml	Lemon juice

Recipe Instructions

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.

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.

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.

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.

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.

This recipe yields 4 servings.

Each 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.

Source:
The Los Angeles Times, 03-26-2003

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