Crust
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup cold butter, cut up
2 to 3 tablespoons water

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
1/2 cup all-purpose 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

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
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 cups diced rhubarb
1 cup raspberries
1 teaspoon lemon juice

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.

Servings: 4

Per 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