The dough is best made in a food processor. Put the dry ingredients in the workbowl and pulse a few times to blend. Scatter the butter cubes over the flour mixture and pulse to cut the butter in roughly - you'll have small pieces of butter and flakes of butter; don't aim for smooth or even. Stir the yolk with a fork to break it up and pour it, a little at a time, into the workbowl, pulsing after each bit goes in. Now process in long spurts until the dough forms curds and clumps - you don't want it to form a ball. The machine will make a different sound as the dough reaches the clump stage - listen for it.
Put the dough on a work surface and gently (and only briefly) knead it until it is smooth.
If you want to roll out the dough, it's easiest to roll it between two sheets of parchment or wax paper. Roll it into a circle that's about 3 inches larger than your tart pan. Chill the dough for at least 2 hours before fitting it into a buttered tart pan and pricking it all over with the tines of a fork. Freeze the crust for 30 minutes or longer before baking.
If you want a press-in crust, butter the pan and press small pieces of dough in the bottom of the pan and up the sides. (You probably won't need all of the dough.) Press the dough just enough to have the pieces knit together. Prick the crust with the tines of a fork and freeze for 30 minutes or longer before baking.
When you're ready to bake the crust, center a rack in the oven and preheat the oven to 400 degrees F. Press a piece of buttered foil against the crust and fill with dried beans or rice (which you can re-use for crusts, but not for dinner.) Place the pan on a baking sheet lined with parchment paper or a silicone baking mat (your drip-catcher).
Bake the crust for 25 minutes. Gently (and carefully) remove the foil and weights and press the crust down lightly with the back of a spoon, if it's puffed. Bake for 7 to 10 minutes more, until the crust is golden brown. Keep the crust in its pan and cool to room temperature before using.
Mix the raspberries and sugar together in a bowl and set aside for about 15 minutes, stirring occasionally.
Everything about assembling and serving this tart is up for grabs. You can treat the crust as you would a traditional tart, filling it and cutting it at the table, or you can cut the crust before it is filled and construct each portion on a plate, which is the way I like to do it - I love the rustic, easy-going look you get.
Spread the jam over the bottom of the crust - or the slices.
Cover the crust - or the individual slices - with raspberries, lots of raspberries, and their juice. The crust is just a platter, the berries are the main event, so be generous. If you're spooning the berries over slices, forget everything you've ever learned about staying within the lines - spoon with abandon and let the berries tumble every which way over the crust. Top with whipped cream.
If you've chosen an optional topper, or several, put them out on the table and let each guest construct his or her own DIY combination.
To see more raspberry dessert recipes, click here!