Use the food processor to make the spiced dough.Wrap with plastic wrap or parchment paper, and refrigerate until firm enough to roll, at least 1 hour and up to 2 days.
Cook the raspberries and sugar at low/medium heat until the raspberries are crushed and the mixture has lost some of its liquid.Mix with the raspberry preserves and let cool completely before using.
Roll out dough so it is slightly larger than your tart pan, reserving 1/3 of the dough for the topping. Transfer the dough to the pan without stretching it. Freeze for 30 minutes. Spread cooled filling onto the chilled dough.