Raspberry Tart

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.