| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour; all purpose |
| 1 |
tb |
Sugar; granulated |
| 6 |
tb |
Butter; cold |
| 1 |
|
Egg yolk |
| 1 |
tb |
Water |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Water (more or less) |
| 3 |
tb |
Cornstarch |
| 3/4 |
c |
Sugar; granulated |
| 1 |
c |
Raspberries; fresh |
INSTRUCTIONS
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 1/8" 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 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 tart pan 15 minutes before removing to rack.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 10,
1998
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