Raspberry Tart with Crust - Just Bean Recipes


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Raspberry Tart with Crust

Crust:
1 c Flour; all purpose
1 tb Sugar; granulated
6 tb Butter; cold
1 Egg yolk
1 tb Water
1 tb Lemon juice


FILLING
1/2 c Water (more or less) 3 tb Cornstarch 3/4 c Sugar; granulated 1 c 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 425 degrees F. 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 425 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake 15 minutes longer or till pastry is golden brown. Let cool in tart pan 15 minutes before removing to rack.