First make the pastry. With your fingertips, rub the diced butter 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 1–2 tbsp cold water, using a round-bladed knife to bind the mixture together. (This can be done in a food processor.) Lightly knead to form a firm dough, then wrap in cling film or greaseproof paper and leave to rest in the fridge for 20 minutes.
Preheat the oven to 190°C (gas 5) and put a baking sheet in to heat. Roll out the pastry on a lightly floured 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. Cover the pastry with a circle of greaseproof paper and weigh down with dried or baking beans. Place the tin on the baking sheet and bake for 12–15 minutes until the pastry is set and pale golden.
Remove the pastry case from the oven and remove the beans and greaseproof paper. Reduce the oven temperature to 190°C (gas 5). Spread the jam evenly over the pastry, then return to the oven and bake for a further 15–20 minutes.
Leave to cool slightly to set before removing from the tin. Decorate, if liked, with a few fresh raspberries. Serve warm or cold.
*To make individual jam tarts, use the pastry to line four 12cm fluted tart tins. Bake blind for 10 minutes, then fill with jam and return to the oven for a further 10–15 minutes. *This spiced pastry is also very good for making mince pies. *If you have pastry trimmings left over, gather them together, re-roll, then cut into narrow strips and arrange over the jam to form a lattice pattern. Brush with a little milk and bake as in step 3.