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, and 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