Raspberry Tart

Directions

1. 1
   In large bowl, stir together flour, sugar and salt.
2. 2
   With pastry blender or food processor, cut in butter until it resembles tiny peas.
3. 3
   In small bowl and using fork, stir together egg yolk, lemon juice and 1 tablespoon water; sprinkle over flour mixture.
4. 4
   Stirring with fork, add a little more water if necessary to hold dough together.
5. 5
   Using hands, gently shape pastry into ball.
6. 6
   Press dough 18 inch thick into flan pan.
7. 7
   Refrigerate while making filling.
8. 8
   Filling: Preheat oven to 425 degrees F.
9. 9
   In small saucepan, stir together water and cornstarch until smooth.
10. 10
    Stir in sugar.
11. 11
    Add raspberries and cook, stirring, over medium-low heat for 10 to 15 minutes or until thickened.
12. 12
    Let cool; spoon into shell, filling no more than 23 full.
13. 13
    Bake in 425 degrees F oven for 10 minutes.
14. 14
    Reduce heat to 350F (180C) F and bake 15 minutes longer or until pastry is golden brown.
15. 15
    Let cool in flan ring 15 minutes before removing to rack.