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1
Combine flour, 1 teaspoon sugar and salt in processor.
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2
Add butter and shortening; process until mixture resembles coarse meal.
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3
Transfer 1/2 cup of mixture to bowl and add 1 tablespoon sugar; reserve for topping.
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4
Cover; chill.
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5
Add water and lemon juice to mixture in processor; blend, using on/off turns, until moist clumps form.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic; chill until firm enough to roll, about 30 minutes.
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8
(Can be made 1 day ahead.
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9
Keep refrigerated.
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10
Let dough soften slightly before rolling out.)
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11
Place rack in lowest position in oven and preheat to 400F.
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12
Place preserves in medium bowl; stir to loosen texture.
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13
Fold in raspberries.
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14
Roll out dough on lightly floured surface to 1/8-inch thickness.
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15
Using 6-inch-diameter saucer as template, cut out four 6-inch-diameter rounds.
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16
Spoon 1/4 of raspberry filling (about 1/3 cup) in center of each round, leaving 1-inch border at edges.
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17
Working with 1 pastry at a time, fold dough over edge of filling, pinching dough at 1-inch intervals.
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18
Using spatula, transfer to heavy large baking sheet, spacing apart.
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19
Sprinkle reserved topping mixture over exposed filling of each pastry.
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20
Bake crisps until crusts are golden, about 35 minutes.
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21
Let stand on baking sheet 15 minutes.
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22
Transfer to plates; serve warm with whipped cream.
