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 granulated sugar
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup frozen vegetable shortening, cut into pieces
2 tablespoons water
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
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.
on baking sheet for 15 minutes.
Transfer to plates; serve warm with whipped cream.