A bit more elegant than the average crisp, these pretty single-serving desserts
are still quick to prepare.
1 3/4 cups all-purpose flour
1 teaspoon plus 1 tablespoon
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into pieces
1/4 cup frozen vegetable shortening, cut into pieces
1 tablespoon fresh lemon juice
6 tablespoons raspberry preserves (with seeds)
1 (6 ounce) basket raspberries
Sweetened whipped cream
For Crust: Combine flour, 1 teaspoon sugar and salt in processor. Add butter
and shortening; process until mixture resembles coarse meal. Transfer 1/2 cup of
mixture to bowl and add 1 tablespoon sugar; reserve for topping. Cover; chill.
Add water and lemon juice to mixture in processor; blend, using on/off turns,
until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic;
chill until firm enough to roll, about 30 minutes. (Can be made 1 day ahead. Keep
refrigerated. Let dough soften slightly before rolling out.)
For Filling: Place rack in lowest position in oven and preheat to 400 F. Place
preserves in medium bowl; stir to loosen texture. Fold in raspberries.
Roll out dough on lightly floured surface to 1/8-inch thickness. Using 6-inch-diameter
saucer as template, cut out four 6-inch-diameter rounds. Spoon 1/4 of raspberry
filling (about 1/3 cup) in center of each round, leaving 1-inch border at edges.
Working with 1 pastry at a time, fold dough over edge of filling, pinching dough
at 1-inch intervals. Using spatula, transfer to heavy large baking sheet, spacing
apart. Sprinkle reserved topping mixture over exposed filling of each pastry.
Bake crisps until crusts are golden, about 35 minutes. Let stand on baking sheet