Raspberry rhubarb marzipan tarts
Raspberry rhubarb marzipan tarts recipe in the pie category
Recipe ingredients:
- Crust:
- 1 cup 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 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 flour
- 2 cups diced rhubarb
- 1 cup raspberries
- 1 teaspoon lemon juice
Recipe method:
- 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.
- Topping:
- Combine the flour, sugar, vanilla extract 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:
- Preheat oven to 400 degrees F.
- 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.
Tags: raspberry, rhubarb, marzipan, tarts, recipe, pie, recipes, cooking