Recipe - Raspberry Tart W Crust

CRUST
1 cup Flour; all purpose
1 tablespoon Sugar; granulated
6 tablespoon Butter; cold
1 Egg yolk
1 tablespoon Water
1 tablespoon Lemon juice

FILLING
One half cup Water (more or less)
3 tablespoon Cornstarch
Three fourths cup Sugar; granulated
1 cup 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 tart 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 mediumlow heat for 1015 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 tart pan 15 minutes before removing to rack.
Posted to recipeludigest by jeryder@juno.com (Judy E Ryder) on Feb 10,
1998