Raspberry Tart

Ingredients

For the Dough:

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
1 stick butter, chilled
1/4 cup ice water

For the Filling:

2 1/2 cups raspberries
1/4 cup sugar
1 tsp lemon zest
1 tbsp lemon juice
3 tbsp cornstarch

In a food processor, combine the flour, salt, and sugar. Add butter. Drizzle in water until dough comes together. Form into disk. Wrap and refrigerate for 45 minutes.
Place dough in tart pan. Push to the sides until the pan is evenly covered with the dough. Take a fork and punch small hole throughout the bottom of the shell. Bake at 400 degrees for 5 minutes. Reduce to 350 degrees and bake for another 15-20 minutes. Let cool.
In a medium pot, combine the raspberries, cornstarch, sugar, lemon zest, and lemon juice. Stir constantly at medium heat. Once boiling take off heat. Place through sieve. Let cool.
Fill tart shell with raspberry filling. Refrigerate for 2 hours or overnight. Decorate as desired.

Notes

Yield-1 tart