CHEF JEFF -- ONE BYTE AT A TIME: Raspberry-Rhubarb Tarts

This dessert is sure to put a smile on everyone's face.

Raspberry-Rhubarb Tarts

FILLING:

3 cups fresh raspberries

2 cups fresh diced rhubarb

1 cup sugar

Squeeze of lemon juice

1 teaspoon vanilla

Cook rhubarb, sugar, 2 tablespoons white wine for 20 minutes on simmer until semisoft; remove from heat, cool; add raspberries.

CRUST:

1¼ cups flour

¼ teaspoon salt

1 tablespoon sugar

4 ounces butter, cut into small grape-size pieces, placed in freezer to chill

3 tablespoons ice water

Add dry ingredients to food processor; blend; add butter, pulse to cut cold or frozen batter into flour. Pulse until you get pea-size lumps of dough; add water, pulse until dough is wet. Let rest in cooler for ½ hour. Roll out dough, cut into 6-inch rounds. Place ½ cup of fruit mix in midst of dough circle, turn edges over ½-inch at a time toward center, rolling edge of tart 1 inch in toward middle. Exposed center section of fruit is left. Dust with raw sugar, bake 20 minutes at 350.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.