Rhubarb, raspberry and marzipan tart

  (Lori Shepler, Los Angeles Times)

 

Marzipan tarts

Total time: 25 minutes

Servings: 4

Note: From Donna Deane

Crust

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1/3 cup cold butter, cut up

2-3 tablespoons water

1. 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.

Topping

1/2 cup flour

1/2 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup cold butter, cut up

1/4 cup marzipan, cut up

1. 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.

Filling

3/4 cup sugar

1/4 cup flour

2 cups diced rhubarb

1 cup raspberries

1 teaspoon lemon juice

1. Heat the oven to 400 degrees.

2. Combine the sugar, flour, rhubarb, raspberries and lemon juice in a bowl. Gently stir until combined. Divide the filling among the tart shells.

3. 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.

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.