1-Whisk egg yolk and water for the pastry, then press cold butter into flour until it forms a coarse texture. Mix in powdered sugar, salt, and the egg mixture to create dough, shape it into a disk, wrap, and chill for 30 minutes to 1 hour.

2-Preheat oven to 350°F (180°C), roll dough into an 11-inch round, place in a 9-inch tart pan, trim edges, prick the bottom, and freeze for 15 minutes. Bake for 20-23 minutes until light golden, then let cool completely.

3-For the lemon curd, whisk egg yolks, whole egg, sugar, and lemon juice in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, whisk in butter pieces and salt until melted, strain if desired, cover, and let cool.

4-To assemble, spread cooled lemon curd in the baked crust, arrange fresh raspberries on top, warm raspberry jelly or jam until drizzleable, brush it over the berries to glaze, and garnish with fresh mint if you like. Chill until ready to serve.