Raspberry Tart

This is mostly a Joy of Cooking recipe. I left off the streusel topping b/c A) I'm lazy and B) I'm nearly out of sugar (oh the horror!!!).

1/2 recipe basic pastry dough
1 large egg yolk
3 cups raspberries or other berries
1/2 c sugar
2 T cornstarch
1 T fresh, strained lemon juice

Preheat oven to 425°F. Roll or press the rested dough into a 9-inch tart pan. Wash the dough with the slightly beaten egg yolk. (I used half & half for this instead). Prick the dough all over to keep it from rising. Bake for 15 minutes. Cool completely (I didn't do this part)

Lower the oven temp to 350°F.

Combine raspberries, sugar, cornstarch, and lemon juice. Stir until mixed. The berries will begin to make their own juice. Pour the mixture into the tart shell. Bake for 45 to 60 minutes, until the berries are bubbling.

If you ARE going to use the streusel:

1/2 c sugar
2 T flour (all purpose or rice)
2 T unsalted butter
1/2 t ground cinnamon
1/4 to 1/2 c chopped nuts, optional

Mix well. After pouring the berries into the shell, top with this mixture.  While baking, the berries will bubble up through the streusel.