Vegan Recipes

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Rhubarb Marzipan Tarts

Crust:
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup cold margarine, cut up
2 tablespoons water

Topping:
1/2 cup flour
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup cold margarine, cut up
1/4 cup marzipan, cut up

Filling:
3/4 cup sugar
1/4 cup flour
2 cups diced rhubarb
1 cup raspberries
1 teaspoon lemon juice

For the 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.

For the topping, 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.

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. 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.

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