Rhubarb, raspberry and marzipan tart

  (Lori Shepler, Los Angeles Times)


Marzipan tarts

Total time: 25 minutes

Servings: 4

Note: From Donna Deane


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.


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