Begin by making the crust: Roll out the batch of Flaky Pie Dough into a large circle about 1/8-inch thick. Carefully drape this dough over a 9-inch tart pan or a standard pie pan. Press the dough into the bottom of the pan, and then trim off any excess. Poke the dough in the bottom of the tin all over with a fork to keep the dough from bubbling up while it bakes. If using a pie pan, you may wish to pinch the crust into a decorative shape. Use the extra dough to add cut-out embellishments. Place the prepared shell in the freezer for at least 30 minutes while you make the filling.

Preheat the oven to 375°F.

Place the raspberries in a small saucepan over medium-low heat, and cook gently until the berries fall apart.

Strain the berry pulp into a clean medium bowl, discarding the seeds. Return to the pan, and add the remaining ingredients.

Bring to a boil and cook for a few minutes. Remove from heat and pour into the bowl. Place the berry mixture in the fridge to cool.

When you are ready to make the tart, preheat the oven to 375°Pour the berry filling into the crust, then slide the baking sheet into the oven.

Bake for about 45 minutes, or until the crust is golden and the filling is bubbling.

Carefully remove the tart from the oven, still on the baking sheet, and allow to cool completely, for about 2 hours, before cutting, otherwise the filling will be runny