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1
To Make the Pastry: In a medium bowl, stir together the flour, granulated sugar, and salt.
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2
Using 2 knives or a pastry blender, cut in the butter and shortening until the pieces are pea size.
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3
Sprinkle 1 tbsp cold water over the mixture.
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4
Toss with a fork, and push the dough to the side of the bowl.
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5
Repeat with the remaining water until all the dough is moistened.
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6
Shape the dough into a ball.
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7
Wrap it in plastic and then refrigerate it for 30 minutes.
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8
Form the chilled dough into 6 equal portions, and roll each portion into a ball.
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9
Press one of the balls between 2 pieces of floured wax paper to create a 5-inch circle.
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10
Repeat with the remaining balls of dough.
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11
Press each circle into a 4-inch fluted tart pan with a removable bottom.
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12
Trim off excess dough.
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13
Place the tart pans on a baking sheet and freeze for about 15 minutes.
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14
Preheat oven to 400F Use a fork to prick the cold pastry dough all over.
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15
Line the pastry shells with small squares of foil and fill the foil with dried beans or pie weights.
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16
Bake for 10 minutes, or until the pastry begins to brown around the edges.
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17
Remove the foil and weights.
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18
Prick the pastry and bake for 7-9 minutes.
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19
Cool on a wire rack.
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20
To Make the Filling: In a small bowl, combine cream cheese and confectioners' sugar.
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21
Beat with electric mixer at medium speed until blended.
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22
With the mixer on low speed, gradually add in the heavy cream and orange extract.
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23
Beat at medium speed until mixture is thick (about 1 minute).
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24
To Make the Glaze: In small heavy saucepan, melt the jelly and liqueur over medium heat, stirring often.
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25
Strain the mixture through a cheesecloth.
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26
Let cool slightly.
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27
To Assemble the Tart: Spoon the filling into the bottom of each tart shell.
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28
Arrange the blackberries on top of the filling.
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29
Spoon the glaze over the berries.
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30
Refrigerate the tarts until serving time.
