To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Stir in the sugar, lemon zest and spices. Make a well in the centre and stir in the egg yolk and 1–1 1/2 tablespoons of cold water. Using a round-bladed knife, stir to bind the mixture together. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and leave to chill in the refrigerator for 20 minutes before using.
Put a baking tray in the oven and preheat the oven to 190 degrees C. Roll out the pastry on a lightly floured work surface to a thickness of 2mm and use to line a loose-based 24cm shallow tart tin. Prick the base all over with a fork and chill for a further 10 minutes. Line the pastry case with baking paper and baking beads or uncooked rice and bake on the hot baking tray for 12–15 minutes until the pastry is set and pale golden.
Remove the pastry case from the oven and remove the paper and beads or rice. Reduce the oven temperature to 180 degrees C. Spread the jam evenly over the pastry, then return to the oven and bake for a further 15–20 minutes. Cool slightly to set before removing from the tin. Decorate with raspberries. Serve warm or cold.