Directions

• Preheat the oven to 350 degrees Fahrenheit.
• Combine the butter and sugar in the bowl of a stand mixer, with a paddle attachment. Beat until creamy. Add vanilla and salt and mix until combined.
• Add the flours and continue to mix until they are well incorporated. Wrap half of the dough in plastic wrap and freeze.
• Grease and line a 9 or 10-inch tart pan with removable bottom. Press the remaining half of the dough evenly into the pan to form a bottom crust and one inch edge.
• Spread the raspberry jam/preserves evenly over the crust. Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
• Bake until topping is firm, crisp and lightly golden in color, about 30 to 40 minutes. Transfer to a wire rack and let cool to room temperature, then dust lightly with powdered sugar, if desired.
• Use a sharp knife to cut the tart into wedges. Serve warm (I used the microwave for about 10 seconds for each wedge) with a scoop of vanilla ice cream.