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Ingredients Jump to Instructions ↓

  1. For dough

  2. 1 1/2 cups all-purpose flour

  3. 1 stick ( 1/2cup) cold unsalted butter , cut into 1/2-inch pieces

  4. 3 tablespoons cold vegetable shortening

  5. 1/2 teaspoon salt

  6. 2 teaspoons sugar

  7. 3 to 5 tablespoons ice water For filling

  8. 1/2 cup seedless raspberry jam

  9. 1/2 teaspoon fresh lemon juice

  10. 4 cups raspberries (18 ounces)

  11. Special equipment: 6 (4- by 1-inch) round fluted tartlet pans; pie weights or raw rice

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