Preheat your oven to 350°F (175°C). In a medium-sized bowl, mix together the flour, sugar, a pinch of salt, softened butter, lemon zest, and vanilla extract.

Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. This texture will create that wonderfully crumbly crust!

Once combined, gently press the mixture into a tart pan, ensuring it covers the sides evenly. Prick the bottom with a fork to prevent bubbling. Refrigerate for about 30 minutes. If you want a crunchier shell, blind bake it for about 15-20 minutes until golden brown. Let it cool afterward.

While your crust cools, prepare your filling. In a large bowl, combine the fresh raspberries and lemon juice gently. You don't want to crush them too much—leave some whole for visual appeal and texture!

Spread raspberry jam evenly on the cooled tart shell. Carefully layer the raspberries on top, arranging them beautifully. Toss a few whole berries over the top for style points.

Refrigerate the tart for at least one to two hours. This step allows the flavors to blend brilliantly and ensures it's perfectly chilled when served. Slice it up and enjoy!