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Blueberry, Strawberry, Rhubarb Tarts Recipe - KOAM TV 7

Blueberry, Strawberry, Rhubarb Tarts Recipe

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BLUEBERRY, STRAWBERRY, RHUBARB TARTS
 
2 cups soy flour blend
1/3 cup sugar
½ cup butter
2 egg yolks
¼ cup soy sour cream
3 tablespoons ice water
2 cups sliced rhubarb
2 cups sliced strawberries
1 cup blueberries
1 cup sugar
1/3 cup soy flour blend
Sliced almonds, optional
 

Combine soy flour blend, 1/3 cup sugar; add butter and cut-in with pastry blender until crumbly.
  Combine in small bowl egg yolks, sour cream and ice water; add to flour mixture and stir to form a ball; flatten slightly and cover with plastic wrap and refrigerate about 1 hour. 
 
While dough is chilling, combine in large bowl sugar and 1/3 cup soy flour blend.  Add rhubarb, strawberries and blueberries; toss lightly to coat with flour mixture. 
 
Divide refrigerated dough into eight pieces.  Roll each piece into about a 6-inch circle on lightly floured surface. Place about ½ cup fruit mixture in the center of each pastry circle.  Fold pastry edges over fruit overlapping edges; sprinkle with almonds if desired.  Place circles on parchment lined baking sheet.  Bake at 375 degrees for 20 to 25 minutes or until golden brown. Makes 8 tarts
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