6 (3.25-inch) shortbread tartlet shells, such as Clearbrook Farms, or 1 recipe Tartlet Shells (recipe follows)
Instructions
In a medium saucepan, combine water, orange juice, sugar, lemon juice, cornstarch, and salt, whisking well over medium-high heat. Bring to a boil, whisking constantly. Add 1 cup raspberries and cook over medium heat until raspberries have fallen apart and mixture has slightly thickened, 5 to 7 minutes, stirring frequently.
Strain mixture through a fine mesh sieve into a heatproof bowl, and let cool to room temperature.
Place raspberries in an upright position into tartlet shells. Pour cooled raspberry glaze over raspberries, filling tartlet shells. Place in refrigerator, and let chill until mixture sets, approximately 1 hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-tartlets-recipe/