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Categories: Breakfasts, Desserts

Marzipan tarts

Marzipan tarts
Los Angeles Times

Rhubarb starts out so beautiful, its bright color a beacon among the greens of spring. But give it to a cook, and it can wind up mushy and ragged, almost stringy. In old-time lunch counters, wisecracking waitresses nicknamed it "boiled ... Read more

Total time: 25 minutes | Serves 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

Step 1Combine 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

Step 1Combine 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

Step 1Heat the oven to 400 degrees.

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

Step 3Sprinkle 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.
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