Jam Tarts (Tartes de Confiture)

• 1 1/2 cups all-purpose flour
• 1 stick (1/2cup) cold unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons cold vegetable shortening
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 3 to 5 tablespoons ice water
• 1/2 cup seedless raspberry jam
• 1/2 teaspoon fresh lemon juice
• 4 cups raspberries (18 ounces)
• Special equipment: 6 (4- by 1-inch) round fluted tartlet pans; pie weights or raw rice

1. Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps.
2. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
3. Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart.
4. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again.
5. (If you overwork mixture or add too much water, pastry will become tough.)
6. Turn out dough onto a lightly floured work surface and divide into 2 portions.
7. With heel of your hand, smear each portion once in a forward motion to help distribute fat.
8. Gather dough together and divide it into 6 portions, then form each portion into a disk.
9. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
10. Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan.
11. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork.
12. Chill 30 minutes.
13. Preheat oven to 375F.
14. Line shells with foil and fill with pie weights or raw rice.
15. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes.
16. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more.
17. Cool in pans on a rack.
18. Simmer jam in a small saucepan, stirring occasionally, 1 minute.
19. Remove from heat and stir in lemon juice.
20. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries.
21. Mound berries in tart shells.

flour, butter, cold vegetable shortening, salt, sugar, water, seedless raspberry jam, lemon juice, raspberries, rice

Taken from www.epicurious.com/recipes/food/views/jam-tarts-tartes-de-confiture-104773 (may not work)