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1
Put oven rack in middle position and preheat oven to 350F.
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2
Butter and flour tart pan, knocking out excess flour.
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3
Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
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4
Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
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5
While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved.
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6
Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well.
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7
Keep covered with plastic wrap until ready to use.
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8
Prepare grill for cooking.
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9
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
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10
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
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11
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
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12
While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery).
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13
Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total.
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14
(If pineapple sticks to rack, use a metal spatula to loosen before turning.)
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15
Transfer to a platter and cool to room temperature, about 15 minutes.
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16
Trim pineapple and discard core from slices.
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17
Spread filling in tart shell, then press raspberries into cream.
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18
Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface.
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19
Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan.
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20
Using spatula, slide tart shell carefully onto a serving platter.
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21
Arrange pineapple decoratively over cream.
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22
Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.
