JAM TARTS (TARTES DE CONFITURE)

Jam Tarts (Tartes de Confiture) image

Categories Food Processor Fruit Dessert Bake Raspberry Summer Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 miniature tarts

Number Of Ingredients 12

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Ingredients

For dough
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
For filling
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

Steps:

Make dough:
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. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
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.)
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.
Prepare shells:
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. 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.
Preheat oven to 375°F.
Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
Make filling:
Simmer jam in a small saucepan, stirring occasionally, 1 minute. 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.