How to make
Start kneading the flour, butter, sugar, a pinch of salt and vanilla into a dough. Initially, stir with a fork, then mix with your hands, and try to do it quickly because of the butter. Once it is a smooth homogeneous dough, wrap it in plastic wrap and put it in the refrigerator for 15 minutes.
Then roll it out and transfer it into a greased form - carefully press the dough along the sides of the form. Spread the dough with thick raspberry jam, enough to cover it. Put it to bake for 10-12 minutes in a preheated 370°F (190 °C) oven.
Put the cleaned raspberries in a pot with the sugar. Let them to boil until their sauce thickens slightly, then gradually dilute them with hot water and stir. Remove from the heat and dissolve the swollen gelatin, stirring gently until melted.
Allow the raspberry mixture to cool. Before it starts to gel, pour it over the layer. Put the light raspberry tart in the refrigerator for several hours before serving.
