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Raspberry Tart by www.country-cooking.com
1 c Flour; all purpose
1 tb Sugar; granulated
6 tb Butter; cold
1 Egg yolk
1 tb Lemon juice
3 tb Cornstarch
3/4 c Sugar; granulated
1 c Raspberries; fresh
Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or
food processor, cut in butter till it resembles tiny peas. In small bowl &
using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle
over flour mixture. Stirring with fork, add a little more water if
necessary to hold dough together. Using hands, gently shape pastry into
ball. Press dough 1/8" thick into flan pan. Refrigerate while making
filling.
Filling: Preheat oven to 425F. In small saucepan, stir together water &
cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring,
over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon
into shell, filling no more than 2/3 full.
Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes
longer or till pastry is golden brown. Let cool in flan ring 15 minutes
before removing to rack.
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