Raspberry Tart

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: RASPBERRY TART
Categories: Pies
Yield: 1 Servings

1 c Flour; all purpose
1 ts Sugar; granulated
6 tb Butter; cold
1 Egg yolk
1 ts Lemon juice
3 ts Cornstarch
3/4 c Sugar; granulated
1 c Raspberries; fresh

Fat grams per serving: Approx. Cook
Time: :40 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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