Pear And Raspberry Mini Tarts

• 1 1/4 cups frozen raspberries
• 1 pear peeled and cubed, center removed
• 1 sugar tbps of
• 1 tablespoon honey
• 1 teaspoon butter
• 6 3/8 tablespoons self-raising flour
• 5/8 cup flour regular
• 4 5/8 tablespoons butter cold, in cubes
• 1 tablespoon cold water
• 1 pinch salt
• marzipan grated, fresh out of the fridge to make it easier to grate

1. First of all, start with the dough. That way it can rest while you make the filling. Sieve both flours together. Then add the salt and butter. Mix it all together by squeezing it in between your hands so it becomes a crumble. Do make sure you don't warm it up in your hands, try and keep it cool. Make a little well in the middle and add the water. Carefully mix it around and finally start kneading on a floured surface. When done, wrap in some plastic and rest in the fridge.
2. Make the fruitmix by simply melting some butter in a pan. Add the raspberries, pear, sugar and honey and mix it all together leaving it to caramelize on a low heat. The pear does not need to melt into a puree, they can stay slightly hard so your tart will have an extra texture.
3. Pre-heat the oven at 200u0b0C. Warm some dough in your hands to make it more malleable. Roll it out with a pin roller between two sheets of plastic foil until it is a couple of mm thick. I used a wide glass to cut the dough into circles. Line a muffin tin with some baking paper squares and push the dough in the muffin shapes. Poke some holes with a fork and place the tin in the oven. After about 10 minutes, add the filling and top with the marzipan. Leave in the oven for another 5 minutes or until the marzipan begins to colour.

frozen raspberries, pear, sugar, honey, butter, flour, flour regular, butter cold, cold water, salt, grate

Taken from www.yummly.com/recipe/Pear-and-Raspberry-Mini-Tarts-975899 (may not work)