To make a large tart, roll out the dough and line a 9 1/2-inch tart pan. Freeze for 5 minutes, then prebake the crust in a 425deg.F oven for 10 minutes. Let cool completely, then pour the filling into the shell and bake at 375deg.F until set, about 25 minutes. Top with the raspberries and dust with confectioners' sugar as directed.
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