Tantalizing Raspberry Tarts

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, chilled
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon lemon juice

• 1 (10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberry
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 3/4 cup sugar

Directions

1. 1

   Preheat oven to 425°F.

2. 2

   Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.

3. 3

   Combine egg yolk, water, and lemon juice with a fork.

4. 4

   Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.

5. 5

   Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.

6. 6

   Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.

7. 7

   Spoon filling evenly into tart shells, filling each no more than 2/3 full.

8. 8

   Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.

9. 9

   Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.