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Pastry: In large bowl, stir together flour, sugar and salt. With two knives or pastry blender, cut in butter until it resembles tiny peas. In small bowl and using fork, stir together egg yolk, lemon juice and 1 tablespoon water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to make dough hold together. Using hands, gently shape pastry into ball. Divide into 12 pieces; press each about 1/8 inch thick against bottoms and sides of twelve 3-inch tins. Refrigerate while making filling.
Filling: In small saucepan, stir together water and cornstarch until smooth. Stir in sugar. Add raspberries and cook, stirring over medium-low heat for 10-15 minutes or until thickened. Let cool; spoon into tart shells, filling no more than two-thirds full.
Bake in 425 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for 15 minutes longer or until pastry is golden brown. Let cool in tins for about 15 minutes; gently remove tarts to rack.
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