Generously grease a 9 inch springform pan or 9 inch deep quiche or tart pan with removable bottom.
Sweet Tart Crust
Preheat oven to 350 F. Combine sugar and flour in medium bowl. Make a well in the center and stir in egg yolk, lemon juice and softened butter. Mix with fingertips until blended and pat into a flattened disc. Wrap in plastic and chill 10 minutes. Roll out half of the dough to cover pan bottom, patching in an areas that tear. Prick with a fork and bake 15-20 minutes or until golden brown. Remove from oven and let cool.
Cream the cottage cheese with the salt and sugar. Fold in flour, corn starch and blend well. Stir in sour cream, vanilla, eggs, and yolk. Fold in raisins and pineapple. Spread filling into prepared pan. Roll reserved dough into 12 strips (pencil thin). Arrange strips on top of cake in a lattice work. Bake until light, golden brown on top (about 45 minutes). Chill several hours or overnight.
Dust with confectioner's sugar before serving.