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1
Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined.
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2
Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds.
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3
Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter.
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4
Add 1/2 cup ice water and pulse once or twice, until the dough just comes together.
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5
Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day.
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6
(For quicker tarts, use refrigerated pie dough and skip this step.)
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7
On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick.
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8
Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife.
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9
Transfer to a parchment paper-lined baking sheet.
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10
Chill at least 15 minutes.
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11
Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around.
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12
Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles.
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13
Crimp the edges with a fork or use the toaster pastry press to seal.
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14
Chill at least 30 minutes.
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15
Meanwhile, preheat the oven to 400 degrees F.
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16
Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes.
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17
Transfer to a rack to cool.
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18
Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes.
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19
Remove from the heat and whisk in the confectioners' sugar until smooth.
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20
Let cool.
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21
Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.
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22
Photograph by James Wojcik
