1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). In a food processor, combine flour, sugar, and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
3. Roll out dough on a floured surface and cut into circles to fit tart molds. Press dough into molds and trim edges. Prick bottoms with a fork and chill for 10 minutes.
4. In a saucepan, combine 1 cup raspberries, jam, lemon juice, and cornstarch. Cook over medium heat until thickened, about 5 minutes. Let cool slightly.
5. Fill tart shells with raspberry compote. Top with remaining fresh raspberries. Brush edges with egg wash.
6. Bake for 20-25 minutes until crust is golden. Cool on a wire rack, then dust with powdered sugar before serving.