Total Steps
5
Ingredients
16
Tools Needed
7
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1.0 cup raspberries
- 1.0 teaspoon lemon juice
- 2.0 cup diced rhubarb
- cup flour
- cup sugar
- cup marzipan cut up
- cup cold butter cut up
- teaspoon salt
- 1.0 teaspoon vanilla extract
- cup sugar
- cup flour
- 2.0 tablespoons water
- cup cold butter cut up
- teaspoon salt
- 1.0 tablespoon sugar
- 1.0 cup flour
Instructions
Step 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.
Step 2
Separate the dough into 4 parts. Roll out one part of the dough on a lightly floured surface into a round to fit into a 4-inch round tart pan with a removable bottom. Repeat with the remaining dough.
Step 3
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.
Step 4
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.
Step 5
Place the tarts on a baking sheet and bake until browned and bubbly. Remove from oven and let cool to warm before serving.