In a bowl, mix the egg with the brown sugar for a few minutes (the one in the recipe is also wholemeal so the dough will be quite dark), then add the oil and the zest of half a lemon (preferably organic), finally the flour spelled. If you like, you can also add half a teaspoon of baking powder. Mix all the ingredients well and form a smooth ball. Put it back in the lightly floured bowl, cover it with transparent film and let it rest in the refrigerator for about 1 hour. 

After this time, take about half of the shortcrust pastry and spread it with your hands on the silicone baking tray (or on any other baking tray you prefer). Prick the base with the prongs of a fork to prevent it from swelling during cooking. 

Then spread a few spoonfuls of raspberry jam on top and form a string with the remaining pastry (as if you were making gnocchi) and place it around the entire perimeter of the tart, pressing lightly to make it adhere. Always helping yourself with the prongs of a fork, gently squeeze the cord to form the decorative "lines". With the remaining shortcrust pastry form