Glazed Raspberry Tarts

Shells:

1. Combine 1 2/3 cup of flour, Icing sugar and salt in a bowl. Mix and then add the ½ of unsalted cold butter). Mix until its very crumby.  Whisk egg and then add to mixture and combine until the dough starts to come together.

2. Make dough into a ball and then roll out between two sheets of parchment paper until dough is about 1/8 inch thick. Set on flat tray in fridge for about an hour.

3. Take dough out of fridge, remove paper and then cut dough into rounds using a cookie cutter or other round implement such as a cup. Place rounds in muffin or tartlet tins, lightly pressing the edges between the bottom and sides to remove air bubbles.

4. Prick the bottom of the rounds with a fork and then place tin in fridge for another hour.

5. After an hour, put in oven at 325'F. Bake for 30 minutes. Cool down completely before adding filling.

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Filling:

1. Wash raspberries, crush 2 cups worth and add to saucepan.

2. Mix cornstarch, sugar and water into a paste and add to sauce pan.  Heat to boiling and cook on low heat until the mixture becomes clear.

3. Strain and then add butter.

4. Arrange the rest of the raspberries in the finished tart shells and pour a thin coating of glaze over them.

5. Garnish with whip cream if desired.

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