1. Preheat oven to 425°F. 2. Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas. 3. Combine egg yolk, water, and lemon juice with a fork. 4. Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball. 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. 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. Spoon filling evenly into tart shells, filling each no more than 2/3 full. 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. Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
