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1
Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps.
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2
Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
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3
Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart.
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4
If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again.
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5
(If you overwork mixture or add too much water, pastry will become tough.)
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6
Turn out dough onto a lightly floured work surface and divide into 2 portions.
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7
With heel of your hand, smear each portion once in a forward motion to help distribute fat.
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8
Gather dough together and divide it into 6 portions, then form each portion into a disk.
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9
Chill, wrapped in plastic wrap, until firm, at least 1 hour.
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10
Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan.
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11
Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork.
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12
Chill 30 minutes.
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13
Preheat oven to 375F.
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14
Line shells with foil and fill with pie weights or raw rice.
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15
Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes.
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16
Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more.
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17
Cool in pans on a rack.
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18
Simmer jam in a small saucepan, stirring occasionally, 1 minute.
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19
Remove from heat and stir in lemon juice.
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20
Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries.
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21
Mound berries in tart shells.
