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.
Yields
1 Servings