---------- Recipe via Meal-Master (tm) v7.04
  
       Title: Raspberry Tart
  Categories: Pies, Elisabeth
    Servings:  1
  
       1 c  Flour; all purpose
       1 tb Sugar; granulated
       6 tb Butter; cold
       1    Egg yolk
       1 tb Lemon juice
       3 tb Cornstarch
     3/4 c  Sugar; granulated
       1 c  Raspberries; fresh
  
   Fat grams    per serving:              Approx. Cook Time: :40 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.
   
   Source: Anne of Green Gables Cookbook
   posted by Anne MacLellan
  
 -----

Plain Text Version of This Recipe for Printing or Saving