Raspberry tart

MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: RASPBERRY TART
  Categories: Pies
       Yield: 1 Servings
  
       1 c  Flour; all purpose
       1 ts Sugar; granulated
       6 tb Butter; cold
       1    Egg yolk
       1 ts Lemon juice
       3 ts 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.
  
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