Jam Tarts (Tartes de Confiture)

Ingredients

• 1.5 cups flour all-purpose
• 3 tablespoons water 
• 0.5 teaspoon juice of lemon fresh
• 18 ounces raspberries 
• 0.5 cup raspberry jam seedless
• 0.5 teaspoon salt 
• 2 teaspoons sugar 
• 0.5 cup butter unsalted cold cut into 1/2-inch pieces
• 3 tablespoons shortening cold

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• blender
• plastic wrap
• aluminum foil
• spatula
• rolling pin

Directions

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. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
4. Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
5. 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.
6. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
7. Preheat oven to 375°F.
8. Line shells with foil and fill with pie weights or raw rice.
9. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes.
10. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
11. Simmer jam in a small saucepan, stirring occasionally, 1 minute.
12. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.
13. ·Dough can be chilled up to 2 days.·Pastry shells can be baked 1 day ahead, then cooled, wrapped in plastic wrap, and kept at room temperature.