Weekend Cookbook Challenge #18 - red and white

Sara of i like to cook posted her recipe for Weekend Cookbook Challenge and I realized that I had just made something that would meet the requirements. I have been cooking a little bit more now that my life is getting back to normally. I just had a big life change plus all the family changes (we have had 2 funerals this year).

Raspberry Tart
a deviation of Everday Foods Issue 24
Serves 10

For the crust

• 1 1/4 C for all-purpose flour (spooned and leveled) plus more for dusting
• 1/3 C sugar
• 1/4 t salt
• 1/2 C (1 stick) cold unsalted butter, cut into small pieces

For the filling

• 6 C fresh raspberries (rinsed and dried)
  
• 2 T cornstarch
• 3 T lemon juice
• pinch of salt

Directions:

1. Preheat oven to 375 F. In food processor, combine flour, sugar, salt, and butter; process until large moist crumbs can be smooshed together and they stay together.
2. Transfer dough to a round tart pan with a removable bottom; press into the bottom of the pan, working from the center to the edges and up the sides.
3. Freeze until firm, about 15 minutes.
4. Bake crust until golden, 20-25 minutes; cool completely.
5. While the crust is cooling, start the filling by reserving 1 C of your prettiest berries for the top. In a saucepan, bring 1/4 C water and 1 1/2 C berries (I used frozen blackberries since I was short on the raspberries) to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 2-4 minutes.
6. In a small bowl, mix cornstarch and 2T water; stir into the pan. Add lemon juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring until mixture begins to thicken, 30-60 seconds.
7. Remove from heat. Stir in remaining 3 1/2 fresh berries.
8. Immediately pour hot berry mixture into cooled tart shell, and smooth the top.
9. Place reserve berries on top, pressing down lightly to help them stick.
10. Refrigerate until cool, about 30 minutes.