3 cups/375g chilled all-purpose flour, plus more for rolling1/2 teaspoon salt3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled1/4 teaspoon/2ml fresh lemon juiceAbout 1 cup/250ml cold water
1 large egg yolk mixed with 1 tablespoon/15ml water
1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam
1 1/2 pints/225g fresh raspberries
Vanilla ice cream, whipped cream or crème fraîche (optional), for servingThe dough can be refrigerated for up to 2 days or frozen for up to 4 months.