Chop the butter into bits about 1/4 inch by 1/4 inch by 1/4 inch then dump it in a large bowl.

Dump flour salt and water in then mix thoroughly.

Once mixed find a cooking tool that will be sufficient for destroying the butter.

Mash the butter with your tool then mix it in the rest of it with your hands.

Divide the dough into 12 parts (make sure that there are no bits of butter in the parts)then roll around in half of the corn starch.

Lightly mush together raspberries sugar and the rest of the corn starch.

Roll out each clump of dough then scoop 1 1/2 tbsp of filling onto the rolled out clumps

Fold the tarts and press a fork down on the thinner part of the tart then bake at 350 degrees for 30 mins

Shake a bit of powdered sugar on each tart.

Enjoy!