** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large bowl, stir together flour, sugar and salt.
2. With pastry blender or food processor, cut in butter till it resembles tiny peas.
3. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture.
4. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball.
5. Press dough 1/8" thick into flan pan. Refrigerate while making filling.
6. Filling: Preheat oven to 425F.
7. In small saucepan, stir together water & cornstarch till smooth.
8. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened.
9. Let cool; spoon into shell, filling no more than 2/3 full.
10. Bake in 425F oven for 10 minutes.
11. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown.
12. Let cool in flan ring 15 minutes before removing to rack.
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Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is high in Vitamin C with 59% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Corn, Raspberry, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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