Baked Raspberry Tart

Name: Baked Raspberry Tart
Ingredients: 1 large egg yolk; 1 tablespoon heavy cream; 1/2 teaspoon vanilla extract; 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces/177 grams); 2/3 cup confectioners' sugar (about 2 3/4 ounces/78 grams); 1/4 teaspoon table salt; 8 tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes; 6 tablespoons unsalted butter; 1 large egg plus 1 egg white; 9 tablespoons sugar; 1 teaspoon vanilla extract; 1 teaspoon Kirsch or framboise, optional; 1/4 teaspoon grated lemon zest; 1 1/2 teaspoons lemon juice; 2 tablespoons Wondra flour; 2 tablespoons heavy cream; 2 half-pint containers fresh raspberries (about 10 ounces total/283 grams), picked over