Pastry-Wrapped Raspberry Crisps

You’ll Need:

Crust
1 3/4 cups all-purpose flour
1 teaspoon plus 1 tablespoon granulated sugar
3/4 teaspoon salt
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

Filling
6 tablespoons raspberry preserves (with seeds)
1 (6 ounce) basket raspberries

Sweetened whipped cream

Procedures : For Crust: 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. Keep refrigerated. Let dough soften slightly before rolling out.)

For Filling: Place rack in lowest position in oven and preheat to 400