Raspberry Tart

• 1 cup flour, all-purpose
• 1 teaspoon sugar granulated
• 6 tablespoons butter cold
• 1 each egg yolks
• 1 teaspoon lemon juice
• 3 teaspoons cornstarch
• 3/4 cup sugar granulated
• 1 cup raspberries fresh

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

flour, sugar, butter cold, egg yolks, lemon juice, cornstarch, sugar

Taken from recipeland.com/recipe/v/raspberry-tart-34494 (may not work)