Raspberry tart w/ crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour; all purpose |
| 1 | tablespoon | Sugar; granulated |
| 6 | tablespoons | Butter; cold |
| 1 | Egg yolk | |
| 1 | tablespoon | Water |
| 1 | tablespoon | Lemon juice |
| ½ | cup | Water (more or less) |
| 3 | tablespoons | Cornstarch |
| ¾ | cup | Sugar; granulated |
| 1 | cup | Raspberries; fresh |
Directions
CRUST
FILLING
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 ⅛" 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 medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than ⅔ 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 recipelu-digest by jeryder@... (Judy E Ryder) on Feb 10, 1998