Preheat oven to 375 F. Line 9-inch square baking pan with 2-inch-high sides with foil. Place dough in pan and press out to 1/4-inch thickness over bottom and 1 inch up sides of pan. Freeze crust until firm, about 20 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove beans and foil. Continue baking until crust is golden, about 15 minutes. Spread jam evenly over bottom of crust. Bake until jam is set, about 2 minutes. Cool crust. Combine framboise and gelatin in small bowl; let stand until gelatin softens, about 10 minutes. Bring milk and vanilla bean to boil in small saucepan. Mix yolks, 3 tablespoons sugar and cornstarch in medium bowl. Gradually add hot milk mixture, whisking until blended. Return mixture to saucepan. Whisk over medium heat until thickened; boil 1 minute, whisking constantly. Remove from heat; add framboise mixture and stir until gelatin dissolves. Let pastry cream stand until cool but not set, whisking occasionally, about 15 minutes. Remove vanilla bean from pastry cream. Beat whipping cream in medium bowl until medium-firm peaks form. Fold cream into pastry cream in 2 additions. Spread pastry cream in prepared crust layer will be thin). Chill until cream is firmly set, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.) Mound raspberries over cream. Sprinkle lightly with powdered sugar. 8 SERVINGS PATE SUCREE DOUGH This sweet pastry is a classic component of many French tarts. MAKES 1 CRUST 1 cup unbleached all purpose flour 3 tablespoons sugar ?½ teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 2 large egg yolks, beaten to blend Combine first 3 ingredients in bowl; stir to blend. Add butter and cut in, using pastry blender or fingertips, until mixture resembles coarse meal. Add yolks; stir with fork until moist clumps form. Gather dough into ball; flatten into disk.