Swiss Chard, Raisin, And Pine Nut Tart

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1/2 cup golden raisins

1 cup water

2 pounds green Swiss chard, stems and center ribs discarded

1 large egg

1/2 cup heavy cream

1 1/2 tablespoons granulated sugar

1/2 teaspoon finely grated fresh orange zest

1/3 cup pine nuts (1 1/2 ounces), toasted

Pastry dough for a double-crust pie

2 teaspoons confectioners sugar

Special equipment: an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

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