Raspberry Tart

INGREDIENTS ------------------------------------------------------------

1 cup flour - all purpose
1 tbsp sugar - granulated
6 Tbsp butter - cold
1 egg yolk
1 tbsp lemon juice
3 tbsp cornstarch
3/4 cup sugar - granulated
1 cup raspberries - fresh

DIRECTIONS ------------------------------------------------------------

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.