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1
For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger.
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2
Mix in the brown sugar.
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3
Stir in the melted butter and work with your fingers until it becomes like wet sand.
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4
Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
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5
For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend.
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6
Add the butter and pulse a few times.
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7
Add the egg yolks and pulse until everything is blended.
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8
Do not overwork or your dough will be tough.
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9
Flatten onto a piece of plastic wrap and refrigerate.
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10
When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness.
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11
Transfer to a greased 9-inch round pie dish.
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12
The raisins will sink into the dough as you roll it.
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13
Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
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14
Bake the tart shell until light brown, 15 to 20 minutes.
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15
Remove the pie beans and parchment and set aside to cool.
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16
Lower the oven to 350 degrees F.
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17
For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest.
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18
In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth.
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19
Pour over the raspberries.
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20
Toss gently to mix the ingredients without crushing the raspberries.
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21
Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping.
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22
Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes.
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23
Set aside to cool before slicing.
