Cream together the butter and sugar. Add egg and vanilla extract; mix to combine.
In a separate bowl, combine dry ingredients. Mix dry ingredients into butter mixture. Place mixture in the refrigerator to chill.
Roll dough to 1/8-inch thickness. Line tart pan with dough, reserving some for the tops of the tarts. Fill tart shell with raspberry jam. Cut reserved dough into strips; place over the jam in a lattice design. Bake at 350° F until the jam is set and the crust is golden.Makes 4 Source: