Mango Tartlets

Preheat oven to 350°F.

Combine flours and salt in a food processor. Pulse a few times to mix well.

Add cubed butter and shortening. Pulse until mixture resembles rough crumbs.

Add egg and ice water. pulse until dough comes together.

Flatten dough into a disc. Wrap in plastic and refrigerate for at least 1 hour or until ready to use.

Make the tarts:  Remove dough from the refrigerator and leave at room temperature for 10 to 15 minutes. with a rolling pin, roll out dough until 1/8-inch-thick. use a 3-inch  round cutter to cut rounds from the dough.

Assemble the tarts: place 2 teaspoons mango jam on half of each round. seal the sides by brushing the edges of the dough with water, then folding the pastry in on itself. Crimp with a fork to enclose the filling.

place tartlets on a baking sheet lined with parchment paper or a silpat mat, spacing them about 2 inches apart. Brush tops with egg wash.

Bake tartlets in the preheated oven for 12 to 15 minutes or until golden.