In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms. Press dough into a tart pan.
Bake crust for 15 minutes or until golden brown. Let cool.
In another bowl, mix raspberries, sugar, cornstarch, and lemon juice. Pour into cooled crust.
Bake for an additional 15 minutes or until filling is set. Let cool before serving.