A bit more elegant than the average crisp, these pretty single-serving desserts are still quick to prepare.
Recipe information
Yield
Serves 4
Ingredients
Crust
Filling
Preparation
For Crust:
Step 1
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.
Step 2
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:
Step 3
Place rack in lowest position in oven and preheat to 400°F. Place preserves in medium bowl; stir to loosen texture. Fold in raspberries.
Step 4
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.
Step 5
Bake crisps until crusts are golden, about 35 minutes. Let stand on baking sheet 15 minutes. Transfer to plates; serve warm with whipped cream.
