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
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.
Let dough soften slightly before rolling out.)
Place rack in lowest position in oven and preheat to 400 degrees
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.
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 15 minutes.
Transfer to plates; serve warm with