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Fat grams per serving: Approx. Cook Time:
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:40 Pastry: In large bowl, stir together flour, sugar and salt. With
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pastry blender or food processor, cut in butter till it resembles
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tiny peas. In small bowl & using fork, stir together egg yolk, lemon
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juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with
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fork, add a little more water if necessary to hold dough together.
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Using hands, gently shape pastry into ball. Press dough 1/8" thick
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into flan pan. Refrigerate while making filling. Filling: Preheat
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oven to 425F. In small saucepan, stir together water & cornstarch
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till smooth. Stir in sugar. Add raspberries and cook, stirring, over
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medium-low heat for 10-15 minutes or till thickened. Let cool; spoon
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into shell, filling no more than 2/3 full. Bake in 425F oven for 10
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minutes. Reduce heat to 350F and bake 15 minutes longer or till
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pastry is golden brown. Let cool in flan ring 15 minutes before
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removing to rack.
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