Debbie's Little Raspberry Tarts

• 1 PASTRY...
• 1/2 cup butter at room temp
• 1/3 cup sugar
• 1/4 tsp salt
• 1 egg lightly beaten
• 1 3/4 cup all purpose flour
• 1 FILLING...
• 2 tbsp lemon juice
• 2 1/2 tsp cornstarch
• 2 1/2 cup fresh raspberries

1. preheat oven 350F
2. cream butter, salt, and sugar until light and creamy
3. add egg to butter mixture, mix well
4. sift flour into butter mixture, mix just until dough forms, don't over mix
5. turn out onto a lightly floured surface, cover and let pastry stand 15 - 20 minutes
6. roll out to a 1/4" thick
7. cut circles out using a 1&1/4" cutter
8. line mini muffin tin with circles
9. set aside and make the filling
10. in a small bowl mix the cornstarch with the lemon juice
11. in a blender add raspberries and cornstarch mixture, pulse 30 to 60 seconds
12. fill each mini shell with 2 tablespoons filling
13. bake 15 - 20 minutes or until filling is thickened and pastry is golden

butter, sugar, salt, egg, flour, lemon juice, cornstarch, fresh raspberries

Taken from cookpad.com/us/recipes/338275-debbies-little-raspberry-tarts (may not work)