Blueberry, Strawberry & Rhubarb Tarts

• 2 cups soy-flour blend
• ⅓ 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
• ⅓ cup soy-flour blend
• Sliced almonds, optional

Combine soy-flour blend, ⅓ 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, cover with plastic wrap, and refrigerate about 1 hour.

While dough is chilling, combine in large bowl sugar and ⅓ 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 an about-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 F for 20–25 minutes or until golden brown. Makes 8 tarts